Minestrone soup is a classic Italian dish packed with hearty vegetables, beans, pasta, and a flavorful broth that warms the soul. This slow cooker version takes all the traditional flavors and makes it even easier by letting the slow cooker do the work for you. With minimal effort, you can enjoy a nourishing and delicious meal that’s perfect for any time of the year.
One of the best things about minestrone soup is its versatility. It’s a great way to use up whatever vegetables you have on hand, making it a perfect “clean out the fridge” recipe. Whether you like zucchini, carrots, spinach, or green beans, this soup welcomes them all. The addition of kidney beans and cannellini beans provides a protein boost, making it a filling vegetarian option.
Using a slow cooker allows the flavors to develop beautifully over time, creating a deep, rich broth that tastes like it’s been simmering on the stove all day. Plus, it’s an excellent meal prep option since it stores well in the fridge or freezer for easy leftovers.
If you’re looking for a comforting, wholesome, and easy-to-make soup that your whole family will love, this slow cooker minestrone soup is the perfect choice. Serve it with crusty bread or a sprinkle of Parmesan cheese for a meal that’s as satisfying as it is nutritious.
Servings
Serves: 6–8 people
Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6–8 hours 15 minutes
Ingredients
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups vegetable broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups fresh spinach, chopped
- 1 tablespoon balsamic vinegar (optional, for added depth)
- Grated Parmesan cheese (optional, for serving)
- Fresh parsley (for garnish)
Instructions
- Prepare the vegetables: Chop all the vegetables and drain the canned beans.
- Combine ingredients: In a slow cooker, add the onion, carrots, celery, garlic, zucchini, green beans, diced tomatoes, tomato sauce, vegetable broth, kidney beans, cannellini beans, basil, oregano, thyme, salt, and black pepper. Stir to combine.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and flavors have developed.
- Add pasta and spinach: About 30 minutes before serving, stir in the pasta and spinach. Cover and continue cooking until the pasta is tender.
- Finish with balsamic vinegar: If using, stir in balsamic vinegar for extra depth of flavor.
- Serve and enjoy: Ladle into bowls and top with grated Parmesan cheese and fresh parsley if desired.
Tips
- For a heartier soup, add cooked Italian sausage or shredded chicken.
- Gluten-free option: Use gluten-free pasta or replace pasta with quinoa or rice.
- Make it spicier: Add a pinch of red pepper flakes for extra heat.
- Storage: Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months without the pasta (add fresh pasta when reheating).
- Slow cooker tip: For best results, add delicate greens like spinach at the end to prevent them from becoming too mushy.
Summary
This Slow Cooker Homemade Minestrone Soup is a comforting, vegetable-packed dish that’s easy to make and full of flavor. Let your slow cooker do the work while you enjoy a rich, hearty soup that’s perfect for meal prep, cozy nights, and nutritious eating.
Slow Cooker Homemade Minestrone Soup Recipe
Ingredients
- 1 small onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 4 cups vegetable broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 cup small pasta such as ditalini or elbow macaroni
- 2 cups fresh spinach chopped
- 1 tablespoon balsamic vinegar optional, for added depth
- Grated Parmesan cheese optional, for serving
- Fresh parsley for garnish
Instructions
- Prepare the vegetables: Chop all the vegetables and drain the canned beans.
- Combine ingredients: In a slow cooker, add the onion, carrots, celery, garlic, zucchini, green beans, diced tomatoes, tomato sauce, vegetable broth, kidney beans, cannellini beans, basil, oregano, thyme, salt, and black pepper. Stir to combine.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and flavors have developed.
- Add pasta and spinach: About 30 minutes before serving, stir in the pasta and spinach. Cover and continue cooking until the pasta is tender.
- Finish with balsamic vinegar: If using, stir in balsamic vinegar for extra depth of flavor.
- Serve and enjoy: Ladle into bowls and top with grated Parmesan cheese and fresh parsley if desired.
Notes
- For a heartier soup, add cooked Italian sausage or shredded chicken.
- Gluten-free option: Use gluten-free pasta or replace pasta with quinoa or rice.
- Make it spicier: Add a pinch of red pepper flakes for extra heat.
- Storage: Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months without the pasta (add fresh pasta when reheating).
- Slow cooker tip: For best results, add delicate greens like spinach at the end to prevent them from becoming too mushy.
