Slow Cooker Minestrone Soup

Easy homemade slow cooker minestrone soup recipe that makes a hearty weeknight meal. It’s loaded with Italian flavors, beans and vegetables.

This is the best minestrone soup that everyone in my family approves of, which doesn’t happen too often! Now, I am not sure if this is an authentic Italian recipe, but I do know that it has all the flavors of a classic soup from one of my favorite restaurants in Canada. You may be more familiar with the Olive Garden version, but I think you will like this variation, too. If you enjoy this soup loaded with vegetables and flavor, you will want to try this Easy Vegetable Soup Recipe (One Pot) or Chicken Vegetable Soup (One Pot) as well.

Key ingredients

• Tomato paste- Adds the classic tomato flavor and thickens the base.
• Parmesan cheese- This traditional Italian cheese pairs well with all the complimenting flavors.
• Base- Water and vegetable broth are used for the foundation of this soup.
• Vegetables- Use carrots, celery, zucchini, diced tomatoes, onion, spinach, and frozen green beans for a healthy combination of texture and flavor.
• Spices and herbs- Include garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt, pepper for the perfect flavor profile.
• Beans- Use canned (not dry) Red kidney beans and Northern beans.
• Pasta- It’s best to find a tubular kind such as Ditalini pasta or Rigatoni.

Variations

• Add in meat-You can add cooked ground beef, Shredded Chicken, meatballs, cooked sausage, or Ham pieces near the end to add more flavor.
• Vegan version- Use vegetable broth instead of chicken broth.
• Add different vegetables- Such as yellow squash, corn, tomatoes, or any of your favorites.
• Spice it up- By adding red chili flakes or jalepenos for a little kick.
• Creamy option- Stir in about 1 cup heavy cream or half and half in the last 5 minutes to make the soup thicker and creamier. You can also add cream of chicken soup, cream of celery soup, or cream of mushroom soup.
• Gluten free version- Make this recipe as noted but use a gluten free pasta instead. Thankfully, there are many different options in local stores nowadays.

How to make vegetarian minestrone

1. Combine the following in the slow cooker- Diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt, and pepper. and cook for a few hours.
2. Let that cook for a few hours- Then, add kidney beans, northern beans, zucchini, and pasta and cook again until pasta is tender.
3. Add spinach and green beans– And cook for a few more minutes then enjoy!

Tips and techniques

• Don’t add the pasta till the very end– Or else they would over-cook and become very soft.
• Add Beans and vegetables near the end– To prevent them from over-cooking and becoming too soft.
• Don’t replace dried beans with canned beans– Because they take very long to fully cook and you would have hard beans following this recipe’s time table.
• Use low sodium broth- Because you don’t want the soup base to be too salty.
• Herbs and spices can be adjusted- According to your personal preference.

What do you serve with homemade soup?

• Dinner rolls
• Breadsticks
• Pull apart bread
• Garlic bread
• Biscuits
• Cornbread

Recipe FAQs

Storage

• Make ahead- You can make this soup a head of time by placing it in a sealed container in the fridge for 2-3 days. When ready, reheat and serve. You can also place in the freezer in a sealed container for up to 1 month, thaw in the fridge, and the reheat it to serve.
• Refrigerate– Place in a sealed container in the fridge for up to 2-3 days.
• Freeze– Place in a sealed container in the freezer for up to 1 month. Thaw in the refrigerator and reheat.
• Leftovers– Reheat in a microwave safe bowl or over the stove in a pot.

More veggie soup recipes

• Tomato Tortellini Soup (one pot)
• Tomato Basil Soup (One Pot)
• Vegetable Beef Soup (One Pot)
• Italian Meatball Soup (One Pot)
• Beef Barley Soup (One Pot)

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Slow Cooker Minestrone Soup

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Easy homemade slow cooker minestrone soup recipe that makes a hearty weeknight meal. It’s loaded with Italian flavors, beans and vegetables. 

Yield: 6 Servings

Ingredients

• 2 cans Diced tomatoes, 14.5 oz cans
• 3 tbsp Tomato paste
• 1/4 cup Parmesan cheese
• 4 cups Vegetable broth, or chicken broth
• 2 cups Water
• 1 cup Carrots, Diced
• 1 cup Celery, Diced
• 1.5 cups Onion, Diced
• 4 cloves Garlic , Finely chopped
• 1 tbsp Ginger, Minced
• 1 tsp Oregano, Dried
• 1 sprig Rosemary, Fresh
• 1 tbsp Italian seasoning
• 1 Bay leaf
• Salt, To taste
• Pepper , To taste
• 1 can Red kidney beans, 15 oz can
• 1 can Northern beans, 15 oz can
• 1 cup Zucchini, Diced
• 1.5 cups Tubular pasta, E.g. Ditalini pasta
• 2 cups Spinach , Roughly chopped
• 1 cup Green beans, Frozen

Instructions 

• In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper.
  
• Cook on low for 6-8 hours or high for 3-4 hours.
• Drain and rinse kidney beans and northern beans.
  
  
• Add the beans, zucchini, pasta and cook on high for an additional 20- 25 minutes until pasta is tender. 
• Stir in the spinach, green beans and cook for an additional 10 minutes until cooked through. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 100kcal, Carbohydrates: 19g, Protein: 4g, Fat: 1g, Cholesterol: 2mg, Sodium: 815mg, Potassium: 676mg, Fiber: 4g, Sugar: 9g, Vitamin A: 5410IU, Vitamin C: 28.6mg, Calcium: 160mg, Iron: 2.7mg

Course: Main Course

Cuisine: Italian

Calories: 100

Author: Abeer