This easy Slow Cooker Keto Minestrone Soup is a versatile, low-carb dinner recipe that’s pure comfort food. A simple weeknight dinner, this healthier classic freezes better than traditional minestrone soup so it’s perfect for meal prep.
Love traditional minestrone soup?
Look online and you’ll find so many different recipes for traditional minestrone soup. That’s because it’s so versatile, there’s no set recipe for this amazing comfort food. It’s meant to be made from whatever vegetables you have on hand. The only key ingredient that makes it a minestrone soup is beans. I like to use Cannelini Beans (also called Great Northern Beans) because they soak up the flavor of the broth. This flavorful, thick vegetable soup can be adapted to your taste. I love adding pesto to the broth because it’s a simple way to add spice and flavor without a lot of fuss.
Ingredients
- 1 onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 red bell pepper, seeded and chopped
- 2 cups frozen peas
- 2 15.5-oz cans cannelini beans, rinsed and drained (also called Great Northern Beans)
- 1 14.5-oz can diced tomatoes
- ½ cup prepared pesto
- 8 cups low sodium chicken broth
- Parmesan cheese (optional, for garnish)
Instructions
- In a 6-quart slow cooker, combine all ingredients except the Parmesan cheese.
- Cook on high for 4 hours or 6-8 hours on low, until carrots are tender.
- Garnish with grated Parmesan cheese, if desired.
Notes
Home Chef Tip: Freeze the leftover soup! Store it in an airtight container in the freezer and warm it up when you're ready for more. You can heat it in the microwave until warmed through or heat it on the stovetop!
Low-carb comfort food perfect for meal prep!
I like to serve half for dinner, then freeze the rest for a meal later in the month. You’ll notice there is no starch (pasta, potatoes, etc.) in the soup. I do that for two reasons:
- We serve our soup without the starch so we can have breadsticks or garlic bread on the side, but only if we aren’t avoiding carbs at the time.
- When you freeze the leftovers, it’s better to leave the starches out. The soup freezes fine, but the pasta or potatoes would get too mushy when reheated.
If you want to make the minestrone soup even heartier, peel and dice a few potatoes to add to the slow cooker or boil pasta on the side and add it to the soup as you’re serving it.
We hope you love this Slow Cooker Keto Minestrone Soup recipe from SoFabFood Home Chef, Gina from Moneywise Moms, as much as we do. If you love this simple comfort food, be sure to visit our Slow Cooker Section for more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
