Slow Cooker Minestrone Soup
A wholesome slow cooker minestrone packed with fresh vegetables, beans, and herbs, delivering comforting Italian flavors in an easy-to-make, hearty soup.
Equipment
- 1 large skillet for sautéing vegetables
- 1 slow cooker for slow cooking the soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 cup green beans chopped
- 1 can 14.5 oz diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can 15 oz kidney beans, drained and rinsed
- 1 cup small pasta ditalini or elbow
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese for serving optional
Instructions
- Heat olive oil in a large skillet over medium heat and sauté chopped onion and minced garlic until translucent, about 2-3 minutes.
- Transfer sautéed onion and garlic to the slow cooker.
- Add diced carrots, celery, zucchini, chopped green beans, diced tomatoes with juices, vegetable broth, kidney beans, dried oregano, dried basil, salt, and pepper to the slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- About 30 minutes before serving, stir in small pasta and fresh spinach, cover, and cook until pasta is al dente.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- Use any preferred vegetables or substitute based on seasonal availability.
- Reduce broth quantity for a thicker soup.
- Ensure broth is vegetable-based to keep soup vegetarian.