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Slow-Cooker Minestrone Soup: A Cozy, Flavorful Classic

Slow-Cooker Minestrone Soup

A cozy vegetable-and-bean minestrone packed with tomatoes, seasonal vegetables, herbs, and small pasta. It is naturally vegetarian when made with vegetable broth and makes approximately 6–8 servings.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons Olive oil, optional for sautéing
  • 1 medium Medium yellow onion, diced
  • 3 medium Medium carrots, peeled and sliced
  • 3 ribs Celery ribs, sliced
  • 3 cloves Garlic cloves, minced
  • 1 medium Medium zucchini, diced
  • 1 14–15 ounce can or 1½ cups fresh Cut green beans, drained, or fresh green beans cut into pieces
Broth, Tomatoes, and Beans
  • 1 28-ounce can Diced tomatoes with juices
  • 6 cups Low-sodium vegetable or chicken broth
  • 1 15-ounce can Kidney beans, rinsed and drained
  • 1 15-ounce can Cannellini beans or great northern beans, rinsed and drained
Seasonings and Finish
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Dried basil
  • ½ teaspoon Dried oregano
  • 1 leaf Bay leaf
  • ½ teaspoon Kosher salt, plus more to taste
  • ¼ teaspoon Black pepper
Pasta and Garnishes
  • 1 cup Small pasta such as ditalini, small shells, or elbow macaroni
  • 2 cups Baby spinach or chopped kale, optional
  • as needed Grated Parmesan
  • as needed Chopped fresh parsley, optional

Method
 

Step-by-Step
  1. Dice the onion, carrots, celery, and zucchini into fairly uniform pieces. Rinse and drain both cans of beans, and drain the canned green beans if using them.
  2. For fuller flavor, warm the olive oil in a skillet and sauté the onion, carrots, and celery for 5–8 minutes. Add the minced garlic during the final 30–60 seconds, stirring until fragrant; this sauté is optional.
  3. Transfer the sautéed vegetables to the slow cooker, or add the raw vegetables directly if skipping the skillet. Add the zucchini, green beans, diced tomatoes with their juices, broth, kidney beans, cannellini or great northern beans, Italian seasoning, basil, oregano, bay leaf, salt, and pepper.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender. Keep the lid closed as much as possible so the slow cooker maintains its cooking temperature.
  5. Stir in the small pasta during the final 20–30 minutes of cooking. Cook just until tender, since pasta can become soft and absorb too much broth if it remains in the hot soup for several hours.
  6. Remove the bay leaf, then stir in the baby spinach or chopped kale during the final 5–10 minutes if using. Taste the soup and adjust the salt and pepper before serving it with grated Parmesan and fresh parsley.

Notes

Add pasta near the end for the best texture. Vegetable broth keeps the soup vegetarian; gluten-free small pasta can be used for a gluten-free version. Refrigerate leftovers promptly and store them in a covered container.