Wednesday, January 13, 2016

Recipe: Crockpot Minestrone Soup

clean eating crockpot soup

This minestrone soup recipe comes from Sara, an amazing, inspirational member of my wellness accountability group! I highly recommend it. It's hearty, savory, and exactly what I need when it's snowing outside. The best part of this recipe is that it's 21 Day Fix approved, so you know it's clean, tasty, and satisfying. It also freezes well, but leave plenty of time to defrost it. I love that it's simple and that Sara writes it in a way that shows how she uses the portion control tools in our program.


1 15 oz can cannelini beans
1 28oz can diced tomato (with juices)
1 32oz container low sodium chicken broth or vegetable broth
1 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1 medium zucchini diced
1 big handful of raw baby spinach
1 sprig of rosemary
2 bay leaves
small pasta of your choice (whole wheat)


  1. Turn crockpot on low. Rinse and drain white beans. Add to crockpot with diced tomatoes and chicken broth. Sautee carrots, onions and celery for about 8-10 minutes or until they soften. Add to crockpot. Add the bay leaves and rosemary. Cover and let cook for 6-8 hours on low, stirring every few hours.
  2. About 40 minutes before your soup is done, add in the diced zucchini and spinach. Cook pasta and portion out into a bowl (remember not to fill up the yellow container all the way because there are white beans in the soup).
  3. Remove bay leaves and rosemary. Use a green container and fill with veggies and top with broth. Parmesan cheese on top optional. 

EDIT: I could only find a huge can of cannelini beans, so I used that, and didn't add pasta at all. It worked wonderfully. I think you could change up more things, but try to keep the same proportions of veggies to starches (meaning beans and pasta). 

Serving: 1 green, 1 yellow, (1/2 red if you use chicken broth)
Makes about 8 servings total!

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