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–+ servings
Crockpot Minestrone Soup 1

Crockpot Minestrone Soup

This hearty, vegetable-packed minestrone combines Italian tradition with modern convenience, allowing you to serve a nutritious, homemade meal with minimal hands-on time. Simply set your crockpot in the morning and return to a kitchen filled with the comforting aroma of a soup that's both soul-warming and body-nourishing.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course, Soup
Cuisine Italian
Servings 8 servings
Calories 245 kcal

Equipment

  • Crockpot/Slow Cooker
  • Knife and Cutting Board
  • Measuring Cups and Spoons

Ingredients
  

For the Base

  • 2 tablespoons olive oil
  • 1 large onion diced (about 1 cup)
  • 3 carrots peeled and diced (about 1 cup)
  • 2 celery stalks diced (about ¾ cup)
  • 4 garlic cloves minced
  • 1 zucchini diced (about 1 cup)
  • 1 yellow squash diced (about 1 cup)
  • 1 can (14 oz) diced tomatoes undrained
  • 6 cups vegetable broth low-sodium recommended
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • salt and black pepper to taste

For Adding Later

  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 3/4 cup small pasta ditalini, elbow, or small shells
  • 2 cups fresh spinach roughly chopped

For Serving

  • fresh grated Parmesan cheese
  • fresh basil leaves torn
  • crusty bread optional

Instructions
 

  • Wash and chop all vegetables according to the ingredient list. Aim for uniform size of about ½-inch dice to ensure even cooking.
  • Add olive oil to the crockpot, then layer in onions, carrots, celery, garlic, zucchini, yellow squash, and diced tomatoes.
  • Pour in the vegetable broth, then add bay leaves, dried oregano, basil, thyme, and red pepper flakes if using.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until vegetables begin to soften.
  • After the initial cooking period, add kidney beans, cannellini beans, green beans, and pasta to the soup. Stir gently to combine.
  • Cover and continue cooking on LOW for 30-45 minutes or on HIGH for 20-30 minutes, until pasta is tender.
  • About 5 minutes before serving, stir in the chopped spinach and let it wilt into the hot soup.
  • Remove bay leaves, then taste and adjust seasoning with salt and pepper as needed.
  • Serve hot in bowls topped with fresh grated Parmesan cheese, torn basil leaves, and crusty bread if desired.

Notes

For a time-saving hack, consider prepping your vegetables the night before and storing them in an airtight container in the refrigerator.
If you plan to freeze portions of the soup, consider cooking and storing the pasta separately to prevent it from becoming mushy during reheating.
This minestrone soup actually improves with time as flavors continue to develop. Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
For a vegan version, simply omit the Parmesan cheese garnish or use a plant-based alternative.

Nutrition

Calories: 245kcalCarbohydrates: 42gProtein: 12gFat: 4gSaturated Fat: 0.5gSodium: 480mgPotassium: 820mgFiber: 11gSugar: 7gVitamin A: 110IUVitamin C: 45mgCalcium: 12mgIron: 20mg
Keyword Minestrone, Slow Cooker, Crockpot Soup, Vegetable Soup, Healthy Soup
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