This Homemade Minestrone Soup {Slow Cooker} is a hearty and comforting dish packed with vibrant vegetables, tender beans, and flavorful herbs. Slow-cooked to perfection, this recipe delivers a warm, nourishing meal that is perfect for any time of the year.
Why I Love This Recipe
I love how effortless this slow-cooker minestrone soup is. The ingredients are simple, but the flavors develop beautifully as they simmer for hours. It’s a great way to enjoy a healthy, veggie-packed meal with minimal effort. Plus, it’s versatile—I can easily swap in different vegetables or beans based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
1 zucchini, diced
1 can (15 oz) diced tomatoes
3 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup water
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup small pasta (such as ditalini or elbow)
2 cups fresh spinach, chopped
1/4 cup grated Parmesan cheese (optional, for serving)
Directions
In a large slow cooker, add olive oil, onion, carrots, celery, and garlic. Stir to combine.
Add zucchini, diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water.
Stir in oregano, basil, thyme, salt, and black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in the pasta and cook until tender.
Just before serving, stir in the fresh spinach and allow it to wilt.
Serve hot, garnished with Parmesan cheese if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 6-8 hours (slow cooker)
Total Time: 6 hours 15 minutes
Servings: 6
Variations
Make it gluten-free: I use gluten-free pasta or skip the pasta and add extra beans for thickness.
Boost the protein: Adding cooked chicken or turkey makes this soup even heartier.
Spice it up: A pinch of red pepper flakes gives the soup a little kick.
Use seasonal veggies: Bell peppers, green beans, or even butternut squash work great.
Swap the greens: Instead of spinach, kale or Swiss chard can be a delicious alternative.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stove over medium heat until heated through, adding a splash of water or broth if needed. This soup also freezes well—I let it cool completely, then freeze it in portions for up to 3 months. When ready to eat, I thaw it overnight in the fridge and reheat it on the stove.
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FAQs
How do I prevent the pasta from getting mushy?
I add the pasta during the last 30 minutes of cooking to keep it from overcooking. If I plan to freeze the soup, I cook and store the pasta separately.
Can I use fresh herbs instead of dried?
Yes! I use three times the amount of fresh herbs as dried for the best flavor. I add them towards the end of cooking to maintain their freshness.
Can I make this soup without a slow cooker?
Absolutely! I sauté the vegetables in a large pot, add the remaining ingredients (except pasta and spinach), and simmer for about 30-40 minutes. Then, I add the pasta and spinach at the end.
What can I use instead of beans?
If I prefer a bean-free version, I add diced potatoes or extra vegetables like mushrooms or bell peppers for heartiness.
Can I add meat to this soup?
Yes! Cooked sausage, shredded chicken, or ground turkey work well in this soup. I brown the meat before adding it to the slow cooker.
Conclusion
This homemade slow-cooker minestrone soup is a go-to comfort meal that’s easy, delicious, and packed with wholesome ingredients. It’s a great way to enjoy a nourishing bowl of soup with minimal effort. Whether I keep it classic or experiment with variations, this recipe never disappoints.
📖 Recipe:
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Homemade Minestrone Soup {Slow Cooker}
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This homemade slow-cooker minestrone soup is a hearty, comforting dish packed with fresh vegetables, tender beans, and aromatic herbs. Slow-cooked to perfection, this classic Italian soup is a wholesome and flavorful meal perfect for any season. Enjoy a cozy bowl with minimal effort!
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 zucchini, diced
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup small pasta (such as ditalini or elbow)
2 cups fresh spinach, chopped
1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- In a large slow cooker, add olive oil, onion, carrots, celery, and garlic. Stir to combine.
- Add zucchini, diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water.
- Stir in oregano, basil, thyme, salt, and black pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Just before serving, stir in the fresh spinach and let it wilt.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
Gluten-Free Option: Use gluten-free pasta or skip the pasta and add extra beans.
Protein Boost: Add cooked chicken, turkey, or sausage.
Make it Spicy: A pinch of red pepper flakes adds a nice kick.
Use Seasonal Vegetables: Try bell peppers, green beans, or butternut squash.
Greens Swap: Kale or Swiss chard work well instead of spinach.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 240 kcal
