This hearty Slow-Cooker Minestrone Soup is packed with vibrant veggies, tender beans, and rich Italian flavors—a bowl of pure comfort that warms you from the inside out!
A cool autumn evening is the perfect time for a warm, hearty meal. This slow-cooker minestrone soup is simple to make and fills your home with the rich aroma of simmering vegetables, beans, and herbs, making dinnertime something to look forward to.
Minestrone is the ultimate pantry-friendly dish, adaptable to whatever vegetables and beans you have on hand. Carrots, zucchini, spinach, and tomatoes create a flavorful base, while hearty beans and tender pasta make it a satisfying, well-balanced meal. Best of all, the slow cooker does the work for you—just toss in the ingredients, let them meld together, and enjoy a warm, nourishing bowl when you’re ready.
Besides being delicious, minestrone is packed with fiber from the vegetables and beans, plus it’s naturally low in fat. You can easily make it vegan by using a plant-based Parmesan alternative, and for those watching their salt intake, you have complete control over the seasoning.
The Secret To A Flavorful Broth
While it can be tempting to put the onions, carrots, celery, garlic and herbs straight into the slow cooker with the other ingredients, sautéing them first enhances their natural flavors and deepens the taste of the soup. So don’t skip this step. Additionally, a splash of balsamic vinegar or a piece of dried porcini mushroom simmered with the soup can add an extra layer of complexity, making the broth even more robust.
How Do I Store Leftovers?
Leftover slow-cooker minestrone soup can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. For longer storage, freeze the soup for up to 3 months and thaw it in the fridge before reheating.
Serving Suggestions
While minestrone is hearty enough to be a meal on its own, it pairs beautifully with this Boule Bread accompanied with this Bread Dipping Oil. These Ham And Cheese Pinwheels add a fun touch to slow-cooker minestrone soup, or you can opt for this artisanal Fougasse bread, which is perfect for soaking up every last drop of the savory broth. For dessert, this Lemon Tiramisu is the perfect ending to your meal.
Slow-Cooker Minestrone Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 1 large carrot diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 can diced tomatoes 28 ounces
- 6 1/2 cups vegetable broth
- 1 can red kidney beans 15 ounces, drained and rinsed
- 1 can white beans 15 ounces, drained and rinsed
- 1 cup fresh green beans chopped
- 2/3 cup dry small pasta like ditalini or elbow macaroni
- 1 medium zucchini diced
- 1 cup fresh spinach chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese for garnish
- Freshly chopped parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes. Add garlic, oregano, thyme, and rosemary, and sauté for another minute.
- Transfer the sautéed vegetables to a slow cooker. Add diced tomatoes, vegetable broth, kidney beans, white beans, and green beans. Stir to combine.
- Cover and cook on low for 2-4 hours.
- Thirty minutes before serving, add the pasta, zucchini, and spinach. Cover and cook until the pasta is tender. Season with salt and pepper to taste.
- Garnish with grated Parmesan cheese and freshly chopped parsley, and serve hot.
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