Slow Cooker Minestrone

By Tyla | Last modified on Jan 17, 2026

Featured in: Soups

Experience the comforting warmth of classic Italian flavors with this Slow Cooker Minestrone. This hearty soup combines fresh vegetables, tender beans, and fragrant herbs, simmered slowly to create a rich and nourishing meal perfect for any day.

Whether enjoyed as a wholesome lunch or a cozy dinner, this slow cooker recipe simplifies preparation without compromising taste, letting the aromatics and fresh ingredients meld beautifully over hours.

Why You’ll Love This Recipe

Effortless slow cooker method requires minimal hands-on time, ideal for busy days.
Packed with a colorful variety of fresh vegetables and protein-rich beans for balanced nutrition.
Customizable ingredients to suit your preferences or dietary needs while maintaining great flavor.

Ingredients

Olive Oil: A tablespoon of quality olive oil to gently sauté aromatics, infusing rich flavor into the soup base.
Onion: One chopped onion provides a sweet savory foundation that deepens taste when softened.
Garlic: Two cloves minced garlic add pungent, aromatic warmth essential to Italian cuisine.
Carrots: Two diced carrots contribute natural sweetness and vibrant texture to the hearty vegetable mix.
Celery: Two diced stalks of celery offer a subtle earthy crunch and classic soup flavor.
Zucchini: One diced zucchini adds mild flavor and tender moisture to the soup’s vegetable medley.
Green Beans: One cup chopped green beans introduce fresh, crisp notes and a pop of color.
Diced Tomatoes: One 14.5 oz can with juices enriches the broth with acidity and sweetness for balance.
Vegetable Broth: Four cups of vegetable broth serve as a flavorful, vegetarian-friendly liquid base.
Kidney Beans: One 15 oz drained and rinsed can of kidney beans provides plant-based protein and creaminess.
Small Pasta: One cup small pasta like ditalini or elbow macaroni cooks tenderly, adding body and texture.
Dried Oregano: One teaspoon dried oregano lends warm, slightly bitter notes typical in Italian dishes.
Dried Basil: One teaspoon dried basil imparts sweet herbal aroma enhancing the soup’s complexity.
Salt and Pepper: Season to taste, balancing flavors and highlighting each ingredient’s natural profile.
Fresh Spinach: Two cups fresh spinach stirred in at the end provide vibrant color and a nutrient boost.
Grated Parmesan Cheese: Optional serving garnish that adds a savory, salty finish and depth of flavor.

Instructions

Prepare Aromatics: Begin by heating olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic for 2–3 minutes until the onions turn translucent, releasing their sweetness and aroma. This step builds a flavor foundation for the soup in the slow cooker.
Combine Ingredients in Slow Cooker: Transfer the sautéed aromatics to your slow cooker. Add diced carrots, celery, zucchini, green beans, diced tomatoes with juices, vegetable broth, kidney beans, dried oregano, dried basil, salt, and pepper. Stir gently to evenly distribute all ingredients, ensuring a harmonious blend as it cooks.
Slow Cook the Soup: Cover the slow cooker and cook on low heat for 6–8 hours or on high for 3–4 hours. The extended cooking allows the vegetables to soften and flavors to deepen, creating a rich, comforting broth with perfectly tender ingredients.
Add Pasta and Spinach: About 30 minutes before serving, stir in the small pasta and fresh spinach leaves. Cover and continue cooking until the pasta is al dente, and the spinach has wilted, adding freshness and vibrant green color to the final dish.
Serve and Garnish: Ladle the hot minestrone into bowls and garnish with grated Parmesan cheese if desired. The cheese adds a salty richness enhancing the overall flavor, making each spoonful even more satisfying.

You Must Know

You can substitute or add seasonal vegetables such as bell peppers or kale to personalize the soup.
To thicken the soup, reduce the vegetable broth quantity slightly before cooking or puree a portion of the soup at the end.
Ensure the vegetable broth used is truly vegetable-based to keep this dish vegetarian and suitable for various diets.

Storage Tips

Store leftover minestrone in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water to loosen if it thickens. This soup can also be frozen for up to 3 months but add fresh spinach upon reheating for best texture.

Serving Suggestions

Serve this minestrone with a crusty Italian bread or garlic toast to soak up the flavorful broth. A side green salad with a light vinaigrette also complements the richness and adds a fresh contrast to the hearty soup.

Professional Tips

Toast dried herbs briefly in the skillet before adding for intensified aroma and flavor complexity.
Use small, uniform vegetable cuts to ensure even cooking and texture throughout.
If a thicker soup is desired, cook pasta separately to avoid absorbing too much broth, then add before serving.

FAQs

Can I make this soup vegan?: Yes, simply omit the Parmesan cheese or use a vegan alternative, and confirm your vegetable broth is vegan-friendly.
What pasta is best for minestrone?: Small shapes like ditalini, elbow macaroni, or small shells work best as their size complements spoonfuls of vegetables and broth.
Can I add meat to this soup?: While traditionally vegetarian, you can add cooked sausage or shredded chicken for added protein, adjusting the cooking times accordingly.
How long can I store leftovers?: Refrigerate leftovers for up to 4 days; for longer storage, freeze for up to 3 months and thaw before reheating.
Should I add pasta at the beginning?: It’s best to add pasta toward the end to prevent it from overcooking and becoming mushy during the long slow cooker process.
Can I prepare this recipe without a slow cooker?: Yes, you can cook the soup on the stovetop by simmering the ingredients until vegetables are tender and adding pasta and spinach last.