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Easy Slow Cooker Hearty Minestrone Soup

Close-up of a white bowl filled with rich, tomato-based crockpot minestrone soup featuring white beans, spinach, and pasta.

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Make this hearty minestrone soup in your Crock-Pot for a simple, satisfying meal. This dump and go minestrone recipe is perfect for busy weeknights.

Ingredients

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  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1 cup chopped zucchini
  • 1/2 cup chopped fresh spinach
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Place the diced tomatoes, kidney beans, cannellini beans, carrots, celery, onion, and garlic into your slow cooker.
  2. Pour in the vegetable broth.
  3. Stir in the basil, oregano, thyme, and bay leaf.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  5. About 30 minutes before serving, remove the bay leaf. Stir in the pasta and zucchini.
  6. Continue cooking on HIGH until the pasta is tender, about 20 to 30 minutes.
  7. Stir in the fresh spinach during the last 5 minutes of cooking until it wilts.
  8. Taste the soup and add salt and pepper as needed.
  9. Serve hot with grated Parmesan cheese on top.

Notes

  • For a thicker soup, mash about 1/2 cup of the beans against the side of the slow cooker before adding the pasta.
  • If you prefer a richer flavor, you can sauté the onions, carrots, and celery in a little olive oil on the stovetop before adding them to the slow cooker.
  • This is a healthy slow cooker soup, and you can add other vegetables like green beans or kale when you add the zucchini.

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