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
