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Slow Cooker Minestrone Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 138 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 6 hours (low) or 3.5 hours (high)
  • Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Slow Cooker Minestrone Soup is a comforting, hearty dish packed with fresh vegetables, beans, and whole wheat pasta. Perfect for chilly days, it combines a rich vegetable broth with diced tomatoes, green beans, zucchini, and spinach, seasoned with aromatic herbs and spices. The slow cooking method melds all the flavors beautifully while providing an easy, hands-off cooking experience. Serve with freshly grated Parmesan cheese for added richness or omit for a vegan option.

Ingredients

Scale

Vegetables

  • 1 small red or yellow onion, diced
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
  • 1 small zucchini, diced
  • 1 cup chopped fresh spinach

Pantry Items

  • 1 28 oz can diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 15 oz can red kidney beans, rinsed and drained
  • 1 15 oz can cannellini beans or Great Northern beans, rinsed and drained
  • 1/2 cup dried whole wheat elbow pasta (can use gluten-free pasta)

Herbs and Spices

  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper, to taste

Optional

  • Freshly-grated Parmesan cheese, for serving

Instructions

  1. Prepare the vegetables and combine ingredients: Dice the onion, carrots, celery, and garlic finely. Trim and cut the green beans into half-inch pieces. Place these vegetables along with the canned diced tomatoes (including juices), vegetable broth, and both cans of rinsed and drained beans into a 6-quart slow cooker.
  2. Add herbs and spices: Add the bay leaves, dried oregano, dried basil, dried rosemary, and red pepper flakes to the slow cooker. Stir gently to combine all the ingredients ensuring the spices are evenly distributed.
  3. Cook the soup: Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This slow simmer allows the flavors to meld and vegetables to soften perfectly.
  4. Add zucchini, pasta, and spinach: About 30 to 40 minutes before the cooking time ends, add the diced zucchini, dried whole wheat elbow pasta, and chopped fresh spinach to the slow cooker. Recover and cook until the pasta is tender and the spinach is wilted.
  5. Season and finish: Remove the bay leaves from the soup. Taste and season with salt and black pepper as desired. Stir to distribute the seasoning evenly throughout the soup.
  6. Serve: Ladle the hot minestrone soup into bowls. Optionally, top with freshly grated Parmesan cheese for a rich, savory finish. Serve immediately.

Notes

  • This recipe is vegan-friendly when Parmesan cheese is omitted.
  • Use gluten-free pasta to make the soup gluten-free.
  • The soup is loaded with a variety of vegetables and beans, making it hearty and nutritious.
  • Perfect for a cozy meal on cold days or as a healthy make-ahead lunch or dinner.
  • Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 2 months.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 2.5g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 8g
  • Protein: 9g
  • Cholesterol: 0mg

Find it online: https://littlespoonbites.com/slow-cooker-minestrone-soup-recipe/