Thanks for joining Sarah and me for Meatless Monday today. I am such a soup lover and enjoy eating it year round so I am looking for fun twists to mix up my recipes. This Slow Cooker Spring Minestrone was my recipe for club this month and a perfect way to enjoy all of the delicious spring produce coming out.
Slow Cooker Spring Minestrone
What’s Soup Club? Each month, our group of about 10-15 friends divides up into smaller groups of 3-4 to make soups to swap with each other. We usually have at least one vegetarian group and one non veggie group. We each make enough of the same soup to swap with our smaller group. We then leave with fabulous lunches for the week. Sometimes we even share with the rest of our families. You can read more about how it works and how to start your own soup swap here.
Using the crock pot for this Spring Minestrone allows me to cook some of the veggies for longer and slower and then having the luxury to come back later and add the last few items. Veggies like carrots and onions taste better when slow cooked for longer. Asparagus and Swiss Chard need only a short cooking time.
I like soups to have veggies of differing textures. Adding in the asparagus towards the end maintains the crunchiness and gives variety to the Spring Minestrone. I use Swiss Chard in soups as I find it holds it’s texture better than spinach does. Kale also works well.
Some people like to cook their pasta in the soup which is fine. I personally like to prepare it separately so it does not soak up all of the liquid in the soup. Also I think the Spring Minestrone freezes better without the pasta.
Using these CrockPot disposable liners is a game changer! No clean up needed at all. Where have these been all of the these years? They do come in different sizes as well.
This Spring Minestrone is the perfect lunch or dinner to get you excited about spring veggies. Can be gluten free and vegan. Hope you enjoy it as much as my Soup Club did!