Slow Cooker Autumn Minestrone Soup
Yield 6 -8
This nourishing Slow Cooker Autumn Minestrone Soup is a satisfying twist on a classic. Perfectly satisfying for lunch or dinner, it freezes well and is naturally vegetarian, dairy-free and gluten-free.
Ingredients
- 1 large butternut squash chopped into 1-inch pieces (about 8 cups)
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 15- oz can chickpeas
- 1 15- oz Great Northern or other white beans
- 1 15- oz can diced tomatoes
- 1 32- oz box vegetable stock chicken stock will also work
- 2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1 bunch swiss chard or 1 4-oz box baby spinach
- Freshly grated parmesan cheese optional
Instructions
- Place the butternut squash, onion, garlic, chickpeas, white beans, tomatoes, stock, salt, and Italian seasoning in a 6-quart slow cooker. Cook on high for 4 hours or on low for 6 hours or until the soup is bubbling and the squash is cooked through.
- Carefully ladle 4 cups of the soup (broth, veggies, and beans) into a blender and blend until smooth. Add the blended mixture back to the slow cooker and stir to combine. Alternatively, use an immersion blender to blend the soup for just a few seconds (you want a creamy consistency, but with plenty of beans and veggies left unblended).
- Add the swiss chard or spinach to the slow cooker and stir to combine.
- Ladle the hot soup into bowls and sprinkle with parmesan cheese (if using).
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