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Slow Cooker Minestrone Soup

A hearty, vegetable-packed Italian soup simmered low and slow with beans, pasta, and tomato broth for the ultimate cozy comfort meal.

  • Total Time: 6 hours 35 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 parmesan rind (optional)
  • Salt and black pepper, to taste
  • 1 cup small pasta, such as ditalini or elbow
  • 2 cups fresh baby spinach
  • Grated parmesan cheese, for serving
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a skillet over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened. Add the garlic and cook for 30 seconds more.
  2. Transfer the sautéed vegetables to the slow cooker along with the zucchini, crushed tomatoes, cannellini beans, kidney beans, vegetable broth, oregano, basil, bay leaf, and parmesan rind if using.
  3. Season with salt and pepper, stir to combine, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender.
  4. About 20 minutes before serving, stir in the pasta and increase the heat to high. Cook until the pasta is al dente.
  5. Stir in the spinach and let it wilt for 2 to 3 minutes. Remove the bay leaf and parmesan rind.
  6. Ladle the slow cooker minestrone soup into bowls and top with grated parmesan and fresh herbs before serving.

Notes

For a gluten-free version, swap the pasta for a gluten-free variety or cooked rice. Leftovers keep well in the fridge for up to 4 days; the pasta will absorb some broth, so add a splash of water or broth when reheating.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 20 minutes
  • Method: Slow Cooking
  • Cuisine: Italian