Crockpot Minestrone Soup Recipe

Introduction

This Crockpot Minestrone Soup is a comforting, hearty dish perfect for cozy days. Packed with vegetables, beans, and tender pasta, it’s an easy way to enjoy a classic Italian favorite with minimal effort.

Ingredients

• 2 large carrots (chopped)
• 3 celery sticks (chopped)
• 1 onion (chopped)
• 3-4 cloves garlic (minced)
• 6 cups vegetable broth
• 28 oz can diced tomatoes
• 1 tablespoon tomato paste
• 1 parmesan rind
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried rosemary
• ½ teaspoon dried basil
• 16 oz can red kidney beans
• 15.5 oz can cannellini beans
• 1 cup frozen cut green beans (thawed)
• 1 cup dried ditalini pasta
• 2 cups baby spinach (chopped)
• Shredded parmesan (for serving)

Instructions

1. Step 1: Add the chopped carrots, celery, onion, and garlic to your slow cooker. Pour in the vegetable broth, diced tomatoes, and tomato paste.
2. Step 2: Drop in the Parmesan rind (if you’ve got one — it adds amazing flavor) and season with salt, pepper, oregano, rosemary, and basil.
3. Step 3: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the veggies are tender and the kitchen smells incredible.
4. Step 4: During the last 45–60 minutes of cooking, stir in the kidney beans, cannellini beans, thawed green beans, and dried ditalini pasta. Let everything simmer until the pasta is soft and perfectly cooked.
5. Step 5: Just before serving, stir in the chopped spinach so it wilts gently. Ladle into bowls and top with shredded Parmesan.

Tips & Variations

• For extra depth, toast the dried herbs in a dry pan before adding them to the crockpot.
• You can substitute ditalini pasta with small shells or elbow macaroni if preferred.
• If you don’t have a Parmesan rind, a few tablespoons of grated Parmesan added early can boost flavor.
• Add a splash of lemon juice at the end for a bright, fresh finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green beans instead of frozen?

Yes, fresh green beans can be used. Just chop them and add them with the other beans during the last hour of cooking.

Is it necessary to add the Parmesan rind?

The Parmesan rind adds rich, savory depth to the soup, but if you don’t have one, you can skip it or add extra grated Parmesan cheese for flavor.

Crockpot Minestrone Soup Recipe

Print Recipe

★★★★★

4.8 from 139 reviews

This hearty Crockpot Minestrone Soup combines a medley of fresh vegetables, beans, and pasta slow-cooked to perfection for a comforting and flavorful meal. Infused with Italian herbs and a parmesan rind, this soup offers rich depth and cozy warmth, perfect for easy weeknight dinners or meal prepping.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high, plus 45-60 minutes for pasta
• Total Time: 7 hours 15 minutes (using low setting)
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 large carrots, chopped
• 3 celery sticks, chopped
• 1 onion, chopped
• 3–4 cloves garlic, minced
• 1 cup frozen cut green beans, thawed
• 2 cups baby spinach, chopped

Liquids and Canned Goods

• 6 cups vegetable broth
• 28 oz can diced tomatoes
• 1 tablespoon tomato paste
• 16 oz can red kidney beans
• 15.5 oz can cannellini beans

Dry Ingredients & Seasonings

• 1 parmesan rind
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried rosemary
• ½ teaspoon dried basil
• 1 cup dried ditalini pasta

For Serving

• Shredded parmesan cheese

Instructions

1. Add Vegetables and Liquids: Place the chopped carrots, celery, onion, and minced garlic into the slow cooker. Pour in the vegetable broth, diced tomatoes, and tomato paste to combine the base of the soup.
2. Add Parmesan and Seasonings: Drop in the parmesan rind for added depth and flavor. Season the mixture with salt, black pepper, dried oregano, rosemary, and basil to infuse the soup with aromatic Italian herbs.
3. Slow Cook the Soup: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing the vegetables to soften and the flavors to meld together beautifully.
4. Add Beans, Green Beans, and Pasta: During the last 45 to 60 minutes of cooking, stir in the kidney beans, cannellini beans, thawed green beans, and dried ditalini pasta. Continue cooking until the pasta is tender and cooked through.
5. Finish with Spinach and Serve: Just before serving, stir in the chopped baby spinach so it wilts gently. Ladle the soup into bowls and top with shredded parmesan cheese for a savory finish.

Notes

• The parmesan rind can be omitted if unavailable, but it adds a unique savory depth to the soup.
• Use dried pasta instead of fresh to allow it to cook properly in the slow cooker along with the other ingredients.
• Adjust seasoning at the end to taste if needed.
• This soup freezes well – store leftovers in airtight containers for up to 3 months.
• For a gluten-free option, substitute ditalini pasta with gluten-free pasta.

Keywords: minestrone soup, crockpot soup, slow cooker minestrone, Italian soup, vegetable soup, easy broccoli soup, healthy soup recipes