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Delicious Homemade Minestrone Soup in Your Slow Cooker

Featured in Cozy Bowls of Comfort.

This slow-cooker minestrone soup is a comforting vegetarian dish that requires minimal effort. Begin by adding olive oil, chopped onion, diced carrots, celery, and minced garlic to your slow cooker. Stir in diced zucchini, canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, water, dried 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 small pasta and cook until tender. Just before serving, add fresh chopped spinach and let it wilt into the soup. Serve hot, garnished with grated Parmesan cheese if desired. For a gluten-free option, use gluten-free pasta or skip it entirely. You can also boost protein by adding cooked chicken, turkey, or sausage, or make it spicy with red pepper flakes. Seasonal vegetables like bell peppers, green beans, or butternut squash can be used, and kale or Swiss chard work well as substitutes for spinach.
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Updated on Tue, 11 Feb 2025 00:22:52 GMT
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Homemade Minestrone Soup {Slow Cooker} | cookingkeys.com

A comforting Homemade Minestrone Soup that combines fresh vegetables, hearty beans, and tender pasta in a rich, flavorful broth. This slow cooker version makes preparation effortless while allowing flavors to develop and meld perfectly, creating a nourishing meal that tastes like it's been simmering on the stovetop all day.

My Italian grandmother taught me that great minestrone should taste like the garden in your bowl. This slow cooker version honors that tradition while making it accessible for busy modern life. The first time I served this to my family, they couldn't believe it wasn't her stovetop recipe.

Essential Ingredients

  • Extra Virgin Olive Oil: For authentic Italian flavor
  • Yellow Onion: Finely diced for sweetness
  • Carrots: Cut in uniform 1/2-inch dice
  • Celery: Matched to carrot size
  • Diced Tomatoes in Juice: San Marzano preferred
  • Fresh Garlic: Minced just before using
  • Low-Sodium Beans: Both kidney and cannellini
  • Small Pasta: Ditalini or small shells
  • Fresh Spinach: Added at the end
  • Parmesan Rind: Optional but recommended

STEP-BY-STEP PREPARATION

1. Initial Vegetable Prep:
Start by uniformly dicing onions, carrots, and celery into 1/2-inch pieces. This consistent size ensures even cooking. Mince garlic fresh, and set aside all prepped vegetables. Drain and rinse beans thoroughly.
2. Slow Cooker Base:
Layer vegetables in 6-quart slow cooker: onions, carrots, celery, garlic. Add drained beans, diced tomatoes with juice, herb seasonings, and Parmesan rind if using. Pour in vegetable broth and stir gently to combine.
3. Cooking Process:
Cover and cook on low for 6-8 hours or high for 3-4 hours. Vegetables should be tender but not mushy. Add zucchini during last hour to prevent overcooking.
4. Pasta Addition:
Cook pasta separately until al dente, about 2 minutes less than package directions. Add to soup during last 20 minutes. This prevents pasta from becoming too soft.
5. Final Touches:
Stir in fresh spinach just before serving, letting it wilt naturally in hot soup. Adjust seasoning with salt and pepper. Remove Parmesan rind if used.
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Homemade Minestrone Soup Recipe | cookingkeys.com

Growing up, soup-making was a weekly ritual in our home. My mother always said, "A good minestrone tells the story of your vegetable drawer." This recipe honors that flexibility while ensuring consistently delicious results.

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Delicious Homemade Minestrone Soup {Slow Cooker} | cookingkeys.com

This Minestrone represents the perfect marriage of convenience and tradition. Whether served for a family dinner or packed for lunch, it provides comfort and nourishment in every spoonful.

Storage and Make-Ahead Success

Perfect for meal prep, this soup keeps beautifully in an airtight container in the refrigerator for up to 5 days. If storing longer, transfer to freezer-safe containers leaving room for expansion, and freeze for up to 3 months. When reheating, add extra broth as needed since pasta will continue to absorb liquid.

Serving Suggestions and Pairings

Serve piping hot with freshly grated Parmesan, crusty Italian bread, or garlic crostini. A drizzle of extra virgin olive oil and fresh basil leaves add the perfect finishing touch. For a complete meal, pair with a crisp green salad dressed simply with lemon and olive oil.

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Best Homemade Minestrone Soup Slow Cooker | cookingkeys.com

Temperature and Seasonality Tips

Adapt this soup to any season by varying the vegetables - try butternut squash in fall, extra greens in spring, or fresh corn in summer. During warmer months, serve slightly cooler with a squeeze of lemon for brightness. In winter, increase herbs and serve steaming hot with extra Parmesan.

Frequently Asked Questions

→ Can I make this soup gluten-free?
Yes, use gluten-free pasta or omit the pasta and add extra beans for a heartier texture.
→ What if I don’t have a slow cooker?
You can make this recipe on the stovetop. Simmer all ingredients except pasta and spinach for 30-40 minutes, then add pasta and spinach during the last 10-15 minutes.
→ How long does the soup stay fresh?
Stored in an airtight container, the soup stays fresh in the fridge for up to 4 days or in the freezer for up to 2 months.
→ Can I add meat to this recipe?
Absolutely! Add cooked chicken, turkey, or sausage for a protein boost. Adjust cooking time accordingly if adding raw meat.
→ Is this recipe dairy-free?
Yes, it’s dairy-free unless you choose to garnish with Parmesan cheese. Use a dairy-free alternative if needed.

Hearty Slow-Cooker Minestrone

This slow-cooker minestrone soup combines onions, carrots, celery, zucchini, tomatoes, beans, and pasta for a hearty vegetarian meal that’s easy to make.

Prep Time
15 Minutes
Cook Time
375 Minutes
Total Time
390 Minutes

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (6 servings)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Base Ingredients

01 1 tablespoon olive oil
02 1 onion, chopped
03 2 carrots, diced
04 2 celery stalks, chopped
05 3 cloves garlic, minced
06 1 zucchini, diced
07 1 can (15 oz) diced tomatoes
08 1 can (15 oz) kidney beans, drained and rinsed
09 1 can (15 oz) cannellini beans, drained and rinsed
10 4 cups vegetable broth
11 1 cup water

→ Seasonings

12 1 teaspoon dried oregano
13 1 teaspoon dried basil
14 1/2 teaspoon dried thyme
15 1/2 teaspoon salt
16 1/4 teaspoon black pepper

→ Final Touches

17 1/2 cup small pasta (such as ditalini or elbow)
18 2 cups fresh spinach, chopped
19 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

Step 01

In a large slow cooker, combine olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir to combine.

Step 02

Stir in diced zucchini, canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water.

Step 03

Add dried oregano, basil, thyme, salt, and black pepper. Stir well to combine all ingredients.

Step 04

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Step 05

About 30 minutes before serving, stir in small pasta and cook until tender.

Step 06

Just before serving, add chopped fresh spinach to the soup and let it wilt into the broth.

Step 07

Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately while hot.

Notes

  1. For a gluten-free version, use gluten-free pasta or skip the pasta entirely and add extra beans.
  2. To make the soup spicier, add a pinch of red pepper flakes during the cooking process.

Tools You'll Need

  • Large slow cooker (at least 5-quart capacity)
  • Spatula or wooden spoon (for stirring)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (from pasta, unless using gluten-free pasta)
  • May contain dairy (if using Parmesan cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 240
  • Total Fat: 5 g
  • Total Carbohydrate: 35 g
  • Protein: 10 g