Slow Cooker Minestrone
Minestrone soup is the epitome of comfort food—hearty, nourishing, and full of vibrant flavors. A classic Italian dish, minestrone is packed with fresh vegetables, beans, pasta, and a rich tomato-based broth.
The beauty of making minestrone in a slow cooker is that the long cooking time allows the ingredients to meld together, creating a deeply satisfying soup that feels like a hug in a bowl. Perfect for chilly days, this slow cooker minestrone soup is simple to prepare and will warm you up from the inside out.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 zucchini, diced
1 cup green beans, chopped into bite-sized pieces
1 cup spinach or kale, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup small pasta (such as ditalini or elbow macaroni)
1 tablespoon balsamic vinegar (optional, for depth)
1 tablespoon fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for garnish)
How to Make Slow Cooker Minestrone Soup:
Prepare the Vegetables:
Begin by chopping the onion, carrots, celery, zucchini, and green beans. Mince the garlic and chop the spinach or kale. Set these ingredients aside.
Sauté the Aromatics (Optional but Recommended):
In a skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
Add the minced garlic and sauté for another 30 seconds, just until fragrant. This step enhances the flavor of the soup, but you can skip it if you’re in a rush.
Add Ingredients to the Slow Cooker:
Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes, cannellini beans, kidney beans, vegetable broth, zucchini, green beans, spinach or kale, dried basil, oregano, thyme, salt, and pepper. Stir to combine.
Cook the Soup:
Cover the slow cooker and set it to low. Let the soup cook for 6-7 hours or until the vegetables are tender and the flavors have melded together. If you’re short on time, you can cook it on high for 3-4 hours.
Add the Pasta:
About 30 minutes before serving, add the pasta to the slow cooker. If you’re cooking on low, turn the heat to high. Let the pasta cook until al dente (about 15-20 minutes). Stir occasionally to prevent the pasta from sticking to the bottom.
Add Balsamic Vinegar (Optional):
For an added depth of flavor, stir in a tablespoon of balsamic vinegar just before serving. This step balances the soup’s richness and brings a slight tang.
Serve:
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese. Serve with a slice of crusty bread for dipping.
Chef’s Note:
This soup is highly customizable. Feel free to add other vegetables like bell peppers, peas, or tomatoes based on what you have on hand.
If you prefer a thicker soup, you can purée a portion of the soup with an immersion blender and then stir it back into the pot. Alternatively, you can mash some of the beans.
For a gluten-free version, use gluten-free pasta or skip the pasta altogether and substitute quinoa or rice for a grain-based option.
You can also use homemade vegetable broth for a richer, more robust flavor.
Nutritional Information (per serving, based on 6 servings):
Calories: 230
Protein: 10g
Carbohydrates: 40g
Fat: 5g
Fiber: 10g
Sugar: 7g
Sodium: 550mg
This slow cooker minestrone soup is a nutrient-packed, low-calorie option that’s rich in fiber and protein, thanks to the variety of vegetables and beans. The combination of hearty beans, pasta, and a savory broth makes it a filling meal that’s perfect for a light yet satisfying dinner. It’s also great for meal prep and will keep in the fridge for several days, improving in flavor as it sits. Enjoy the goodness of homemade minestrone with minimal effort!