Crockpot Minestrone Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/crockpot-minestrone-soup-recipe/
