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Slow Cooker Minestrone Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 3 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Low Fat

Description

Slow Cooker Minestrone Soup is a comforting Italian classic that simmers a flavorful broth infused with Italian herbs, garlic, and onions alongside a hearty mix of fresh vegetables, protein-rich beans, and tender ditalini pasta. This easy-to-make soup is perfect for a nutritious family meal, with flexibility to customize vegetables and accommodate vegetarian preferences.


Ingredients

Main Ingredients

  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 medium zucchini, diced
  • 2 teaspoons Italian seasoning
  • 28 ounces diced tomatoes (Italian seasoned)
  • 6 cups chicken broth
  • 15 ounces dark red kidney beans, drained and rinsed
  • 15 ounces white cannellini beans, drained and rinsed
  • Salt and pepper to taste

Pasta

  • 1 cup ditalini pasta

Toppings

  • Parmesan cheese for topping
  • Fresh parsley for topping


Instructions

  1. Prepare and Combine Ingredients: Add the diced onion, minced garlic, diced celery, diced carrots, diced zucchini, Italian seasoning, diced tomatoes, chicken broth, kidney beans, cannellini beans, salt, and pepper into the slow cooker. Stir everything together to combine the flavors evenly.
  2. Slow Cook the Soup: Cover the slow cooker with its lid and cook the mixture on LOW for 6 hours or on HIGH for 4 hours, allowing the ingredients to meld and the vegetables to tenderize.
  3. Add Pasta and Finish Cooking: About 30 minutes before serving, stir in the ditalini pasta, replace the lid, and continue to cook until the pasta is tender, around 30 minutes.
  4. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley for added flavor and freshness.

Notes

  • To make this soup vegetarian, replace the chicken broth with vegetable stock and omit the Parmesan cheese topping.
  • Feel free to customize the vegetables with your favorites such as potatoes, kale, spinach, green beans, sweet potatoes, or chickpeas.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Slow cookers vary, so adjust cooking times accordingly based on your appliance.