Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup is easy to make and with tender, nutritious vegetables, protein and fiber-rich beans, and filling pasta all in a savory herbed broth, it makes a healthy full meal in one bowl!

Course Soup

Cuisine Italian

Keyword Crockpot Minestrone Soup, Slow Cooker Minestrone Soup

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 396kcal

Author Michelle

Ingredients

3 tablespoons extra virgin olive oil divided
1 medium yellow onion chopped
4 garlic cloves minced
2 medium carrots chopped
2 medium celery ribs chopped
2 cups seasonal vegetables (potatoes, zucchini, green beans, etc. See notes below)
4 cups vegetable broth
2 cups water
1 (28 ounce) can diced tomatoes undrained
1 (15 ounce) can dark red kidney beans drained and rinsed
1 (15 ounce) can cannellini beans drained and rinsed
¼ cup tomato paste
Parmesan rind (or 1-inch chunk of Parmesan cheese) optional
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Pinch crushed red pepper flakes
2 bay leaves

30 Minutes Before Serving

1 cup small pasta uncooked (ditalini, orecchiette, elbow macaroni, etc.)

Just Before Serving

2 cups baby spinach (or other leafy greens. See notes)
1 tablespoon olive oil
2 teaspoons fresh lemon juice
Freshly grated Parmesan cheese for garnish

Instructions

Heat olive oil in a large skillet over medium heat.
Add onion and garlic. Sauté until onion is tender and translucent and garlic is fragrant.
Add sautéed onion and garlic to the slow cooker along with the next 15 ingredients (up to "30 Minutes Before Serving" except bay leaves). Stir to combine. Add bay leaves on top.
Cover and cook on Low for 6-8 hours (or 3-4 hours on high).
30 Minutes Before Serving, remove bay leaves and Parmesan rind. Add pasta (and zucchini if you're using it). Stir to combine. Cover and continue cooking for 15 to 30 minutes or until pasta is tender (time may vary depending on pasta size).
Just before serving, add remaining ingredients. Season with salt and pepper to taste. Stir to combine.
Serve warm garnished with freshly grated Parmesan.

Video

Notes

Zucchini: If you want to use zucchini as part of your "seasonal vegetables," add it with the pasta. It's a soft vegetable that cooks quickly, so putting it in at the beginning will turn it to mush. Put it in with the pasta, and it will cook all the way through but still have nice shape and texture.
Parmesan rind is optional but recommended as it adds a beautiful depth of savory, nutty flavor.
Storage: Store covered in the refrigerator for up to three to five days.
Reheating Leftovers: Reheat leftovers in a large saucepan over medium heat. You may need to add a little bit more broth or water, as the pasta will absorb more liquid over time. You can also reheat soup in individual servings in a microwave-safe bowl.
Freezer Directions: To freeze this soup, add to a gallon freezer bag (or two) or another airtight container. The soup can be kept in a deep freeze for 4 months, or in an upright freezer for 1-3 months.

Nutrition