The Ultimate Slow Cooker Minestrone Soup Recipe That Will Warm Your Soul

Slow Cooker Minestrone Soup – Minestrone soup is a classic Italian dish that’s packed with vegetables, beans, and pasta. This recipe takes that classic dish and turns it into the best slow cooker minestrone soup you’ll ever taste. It’s perfect for a cozy night in or a comforting meal after a long day. The soup is easy to make and can be customized to fit your tastes. You won’t believe how delicious and hearty this soup is until you try it for yourself.

This recipe for slow cooker minestrone soup has become a favorite in my household. My husband, who is not a big fan of soups, absolutely loves this one. I remember the first time I made it for him, he was skeptical at first, but after one bite, he was hooked. Now, it’s a staple in our household, especially during the colder months. One of my favorite things about this recipe is how easy it is to make. I can toss all the ingredients into the slow cooker in the morning, and by dinnertime, I have a delicious and healthy meal ready to go. It’s the perfect recipe for busy weeknights or lazy weekends.

Why This Slow Cooker Minestrone Soup Recipe is a Must-Try?

• Packed with nutritious vegetables, beans, and pasta
• Easy to make in a slow cooker with minimal effort
• Customizable to fit your tastes and dietary needs
• Hearty and comforting, perfect for colder months
• Makes a great meal prep option for busy weeks

Ingredients:

• 1 small zucchini, chopped (100 g)
• 1 cup kidney beans, drained and rinsed (165 g)
• 1 cup white beans, drained and rinsed (165 g)
• 2 medium carrots, chopped (120 g)
• 1 medium onion, diced (120 g)
• 2 stalks celery, chopped (80 g)
• 1 cup red potatoes, chopped with skins on (165 g)
• 3/4 cup frozen cut green beans (75 g)
• 3 cloves garlic, finely chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 cup canned diced tomatoes (240 g)
• 1 tablespoon tomato paste
• 6-7 cups vegetable stock (1.5-1.75 L)
• 1 cup dried pasta noodles (fusilli, macaroni, or small shells) (100 g)
• Parmesan cheese, for serving
• Fresh parsley, for serving

Directions:

Begin by washing and preparing all the vegetables. Chop the zucchini, carrots, and celery into bite-sized pieces, dice the onion, and roughly chop the red potatoes, keeping the skins on. Finely chop the garlic.

In a large slow cooker, add the chopped vegetables along with the canned kidney beans, canned white beans, frozen green beans, diced tomatoes, and tomato paste. Stir well to combine.

Add the dried spices to the slow cooker, including the cumin, dried parsley, dried oregano, dried thyme, and dried basil. Season with salt and pepper to taste.

Pour 6-7 cups of vegetable stock into the slow cooker, depending on the size of your slow cooker and how thick you prefer your minestrone soup. Stir to combine all the ingredients.

Cover the slow cooker with the lid and cook on high for 4-5 hours, stirring once or twice during cooking.

After 4-5 hours, add the dried pasta noodles of your choice to the slow cooker and cook for 15 more minutes, or until the pasta is al dente.

Serve the minestrone soup hot, topped with some grated or shaved parmesan cheese and freshly chopped parsley, if desired.

Notes:

• This recipe is very versatile, so feel free to add or substitute any vegetables you prefer. Some great options include bell peppers, mushrooms, spinach, or kale.
• To make this recipe vegan or gluten-free, use vegetable stock and gluten-free pasta noodles.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

In conclusion, this Best Ever Slow Cooker Minestrone Soup is a delicious and hearty meal that is perfect for a cold winter day or any day of the year. Packed with vegetables, beans, and pasta, this soup is not only flavorful but also healthy and filling. The slow cooker method makes it easy to prepare, and the leftovers can be stored for later. This soup is a great way to get in your daily servings of vegetables while enjoying a comforting and satisfying meal. So why not give this recipe a try and enjoy a warm bowl of homemade minestrone soup today!

FAQs

Can I make this recipe on the stove instead of a slow cooker?

Yes, you can make this recipe on the stove by following the same steps and using a large soup pot. After bringing the soup to a boil, reduce the heat to low and simmer until the vegetables are tender and the pasta is cooked through.

Can I use fresh green beans instead of frozen?

Absolutely! Just be sure to wash and trim the fresh green beans before adding them to the slow cooker.

Can I use canned or frozen tomatoes instead of fresh?

Yes, you can use canned or frozen diced tomatoes instead of fresh. Just be sure to drain any excess liquid from the can or thawed tomatoes before adding them to the slow cooker.

Can I make this recipe spicy?

Yes, if you enjoy spicy food, you can add some crushed red pepper flakes or a diced jalapeno pepper to the slow cooker along with the other vegetables and spices.

Can I use chicken or beef stock instead of vegetable stock?

While this recipe is vegetarian and calls for vegetable stock, you can certainly use chicken or beef stock if you prefer. Just note that the flavor will be slightly different.

Slow Cooker Minestrone Soup

Sacrlett

Minestrone soup is a classic Italian dish that's packed with vegetables, beans, and pasta. This recipe takes that classic dish and turns it into the best slow cooker minestrone soup you'll ever taste. It's perfect for a cozy night in or a comforting meal after a long day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dinner, Main Course, Soup

Cuisine American

Servings 8

Ingredients

  

• 1 small zucchini chopped (100 g)
• 1 cup kidney beans drained and rinsed (165 g)
• 1 cup white beans drained and rinsed (165 g)
• 2 medium carrots chopped (120 g)
• 1 medium onion diced (120 g)
• 2 stalks celery chopped (80 g)
• 1 cup red potatoes chopped with skins on (165 g)
• 3/4 cup frozen cut green beans 75 g
• 3 cloves garlic finely chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 cup canned diced tomatoes 240 g
• 1 tablespoon tomato paste
• 6-7 cups vegetable stock 1.5-1.75 L
• 1 cup dried pasta noodles fusilli, macaroni, or small shells (100 g)
• Parmesan cheese for serving
• Fresh parsley for serving

Instructions

 

• Begin by washing and preparing all the vegetables. Chop the zucchini, carrots, and celery into bite-sized pieces, dice the onion, and roughly chop the red potatoes, keeping the skins on. Finely chop the garlic.
• In a large slow cooker, add the chopped vegetables along with the canned kidney beans, canned white beans, frozen green beans, diced tomatoes, and tomato paste. Stir well to combine.
• Add the dried spices to the slow cooker, including the cumin, dried parsley, dried oregano, dried thyme, and dried basil. Season with salt and pepper to taste.
• Pour 6-7 cups of vegetable stock into the slow cooker, depending on the size of your slow cooker and how thick you prefer your minestrone soup. Stir to combine all the ingredients.
• Cover the slow cooker with the lid and cook on high for 4-5 hours, stirring once or twice during cooking.
• After 4-5 hours, add the dried pasta noodles of your choice to the slow cooker and cook for 15 more minutes, or until the pasta is al dente.
• Serve the minestrone soup hot, topped with some grated or shaved parmesan cheese and freshly chopped parsley, if desired.

Notes

This recipe is very versatile, so feel free to add or substitute any vegetables you prefer.

Some great options include bell peppers, mushrooms, spinach, or kale.

To make this recipe vegan or gluten-free, use vegetable stock and gluten-free pasta noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Keyword Slow Cooker Minestrone Soup