Description
This Crockpot Minestrone Soup is a hearty and wholesome Italian-inspired recipe brimming with fresh vegetables, beans, tender pasta, and savory herbs. Slow-cooked to perfection in a crockpot, it delivers comforting flavors and a nourishing meal ideal for busy weeknights or easy meal prepping. Rich in fiber and nutrients, it offers a delicious way to enjoy a warm, satisfying soup with minimal effort.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 medium zucchini, diced
- 4 cloves garlic, minced
Beans and Tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
Liquids and Seasonings
- 6 cups vegetable broth
- 1 tsp dried Italian seasoning
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Pasta and Greens
- 1 cup small pasta, such as ditalini
- 2 cups chopped spinach or kale
Garnish
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Combine ingredients in slow cooker. Add the diced onion, carrots, celery, zucchini, minced garlic, cannellini beans, kidney beans, diced tomatoes, tomato sauce, vegetable broth, Italian seasoning, oregano, bay leaf, salt, pepper, and olive oil into the crockpot. Stir thoroughly to ensure everything is well mixed.
- Cook vegetables and beans. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until all the vegetables are tender and flavors meld together.
- Remove bay leaf. Carefully take out the bay leaf from the soup to prevent bitterness.
- Add pasta and continue cooking. Stir in the small pasta and cook on HIGH for an additional 20 to 30 minutes, or until the pasta reaches your desired tenderness.
- Incorporate greens. During the last 5 to 10 minutes of cooking, stir in chopped spinach or kale so they wilt gently into the soup.
- Adjust seasoning. Taste the soup and add extra salt or pepper as needed to enhance the flavors.
- Serve and garnish. Ladle the hot soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if using. Serve warm alongside crusty bread for a complete meal.
Notes
- Add pasta near the end of cooking to prevent it from becoming overly soft or mushy during the long crockpot cooking process.
- For a gluten-free version, substitute the small pasta with your favorite gluten-free counterpart.
- You can vary the vegetables by including green beans, peas, potatoes, or cabbage according to availability and preference.
- If the soup thickens too much, stir in extra vegetable broth when reheating to reach your preferred consistency.
- Store leftovers in the refrigerator for up to 4 days to maintain freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup, Main Course, Dinner, Slow Cooker, Vegetarian
- Method: Slow Cooking
- Cuisine: Italian, Mediterranean
