If you’ve ever dreamed of a hearty, comforting soup that practically makes itself with minimal fuss, then you’re going to adore this Homemade Slow Cooker Minestrone Soup Recipe. It’s a vibrant celebration of fresh vegetables, beans, and herbs slow-cooked to perfection, delivering layers of rich flavor and satisfying textures. The beauty of this recipe lies in its simplicity and the wholesome goodness packed in every spoonful, making it a perfect meal for cozy nights or when you crave something nourishing without slaving in the kitchen.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together to create a symphony of tastes and colors. Each component is essential, adding freshness, heartiness, or that unmistakable Italian flair to your soup.
- 1 tablespoon olive oil: For sautéing the vegetables and adding a hint of richness.
- 1 onion, chopped: The aromatic base that brings sweetness and depth.
- 2 carrots, diced: Adds natural sweetness and a lovely orange pop to your soup.
- 2 celery stalks, chopped: Provides a subtle crunch and earthy flavor.
- 3 cloves garlic, minced: Infuses the broth with a savory, pungent kick.
- 1 zucchini, diced: Offers a mild, fresh taste and tender texture.
- 1 can (15 oz) diced tomatoes: Brings acidity and vibrant color to balance richness.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds protein and a creamy bite.
- 1 can (15 oz) cannellini beans, drained and rinsed: Another hearty bean that boosts texture and nutrition.
- 4 cups vegetable broth: The savory liquid base that carries all the flavors.
- 1 cup water: To lighten the broth slightly and help vegetables cook evenly.
- 1 teaspoon dried oregano: Classic Italian herb lending warmth and earthiness.
- 1 teaspoon dried basil: Brings fresh, sweet herbal notes.
- 1/2 teaspoon dried thyme: Adds subtle complexity and aroma.
- 1/2 teaspoon salt: Enhances every individual flavor in the pot.
- 1/4 teaspoon black pepper: Brings mild heat and depth.
- 1/2 cup small pasta (such as ditalini or elbow): The perfect bite-sized pasta to soak up the broth.
- 2 cups fresh spinach, chopped: For a burst of greenery and added nutrients.
- 1/4 cup grated Parmesan cheese (optional, for serving): Adds a salty, umami finish if you like.
How to Make Homemade Slow Cooker Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Start by adding olive oil to your slow cooker, then toss in the chopped onion, diced carrots, celery, and minced garlic. Give everything a good stir to combine. This small step awakens the flavors and softens the veggies, setting a solid foundation for the soup’s rich taste.
Step 2: Add the Bulk of the Ingredients
Next, incorporate the diced zucchini, canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water. These elements come together to form the hearty base of your minestrone. The tomatoes give acidity, while the beans offer comforting protein and texture.
Step 3: Season and Slow Cook
Sprinkle in the dried oregano, basil, thyme, salt, and black pepper. Stir well to distribute the herbs evenly. Cover your slow cooker, set it to low for 6 to 8 hours or high for 3 to 4 hours, and let all those fantastic flavors meld and deepen as it simmers away.
Step 4: Add the Pasta
About 30 minutes before you’re ready to eat, stir in the small pasta. This short cooking time ensures the pasta cooks perfectly without becoming mushy, adding wonderful chewy bites amid the soothing broth and vegetables.
Step 5: Stir in Fresh Spinach
Right before serving, fold in the fresh chopped spinach. It will wilt quickly, imparting bright color and a fresh contrast to the soup’s earthy heartiness.
Step 6: Serve and Enjoy
Ladle your soup into bowls and, if you wish, sprinkle a little grated Parmesan cheese on top for a gorgeous finish that elevates the flavors even more. This is truly a soul-warming meal that’s easy to love.
How to Serve Homemade Slow Cooker Minestrone Soup Recipe
Garnishes
Finishing your minestrone with a sprinkle of freshly grated Parmesan cheese adds a wonderful salty richness. For an extra touch, a sprinkle of fresh chopped parsley or a drizzle of good-quality olive oil brings brightness and depth.
Side Dishes
This soup pairs beautifully with crusty whole-grain bread or warm garlic bread to soak up every delicious drop of broth. A light, crisp green salad with a simple vinaigrette complements the heartiness of the soup perfectly for a balanced meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out small bread bowls, turning your meal into a charming centerpiece. Or offer toppings like toasted pine nuts, chili flakes, or fresh basil leaves on the side so everyone can personalize their bowls.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Homemade Slow Cooker Minestrone Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and taste even better the next day – perfect for easy lunches or quick dinners.
Freezing
This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep well for up to 3 months, making it a handy, wholesome option for busy days when you need a comforting meal fast.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen, then warm it gently on the stove over medium heat, stirring occasionally. If the soup has thickened, add a little broth or water to loosen it back up and keep the texture just right.
FAQs
Can I use different vegetables in this Homemade Slow Cooker Minestrone Soup Recipe?
Absolutely! Minestrone is a flexible soup, so feel free to swap in seasonal or favorite vegetables like green beans, peas, or bell peppers to customize the flavor and texture to your liking.
Do I have to use dried herbs, or can I use fresh?
You can use fresh herbs if you have them on hand; just increase the quantity to about three times the amount since fresh herbs are less concentrated than dried ones. Add fresh herbs towards the end of cooking to preserve their bright flavor.
Is this soup suitable for vegetarians and vegans?
Yes, this recipe is completely plant-based and vegan-friendly. Just be sure to omit the Parmesan cheese or replace it with a vegan alternative when serving.
Can I make this recipe in a regular pot instead of a slow cooker?
Definitely! Simply sauté the vegetables on the stovetop, add the remaining ingredients, bring to a simmer, and cook on low heat for about an hour, adding pasta towards the end as described.
How can I thicken the soup if it’s too watery?
If your soup ends up thinner than you’d like, try blending a portion of it and stirring that back in, or add a handful of cooked rice or mashed beans to give it more body and creaminess.
Final Thoughts
Nothing beats the comfort and ease of this Homemade Slow Cooker Minestrone Soup Recipe when you want a nourishing meal with minimal effort. It’s a timeless classic that warms your heart and fills your kitchen with irresistible aromas. I encourage you to give it a try—you’ll quickly see why it’s a beloved favorite in so many homes!
Print
Homemade Slow Cooker Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and wholesome homemade minestrone soup made in a slow cooker, packed with fresh vegetables, beans, pasta, and flavorful herbs. This comforting Italian-inspired soup is perfect for meal prep or a cozy family dinner.
Ingredients
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 2 cups fresh spinach, chopped
Canned Goods
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup water
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others
- 1/2 cup small pasta (such as ditalini or elbow)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the base vegetables: In a large slow cooker, add the olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir everything together to combine and begin softening the vegetables.
- Add main ingredients: Pour in the diced zucchini, canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water. Mix thoroughly to combine all ingredients evenly.
- Season and cook: Stir in the dried oregano, basil, thyme, salt, and black pepper. Cover the slow cooker with the lid and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, allowing the flavors to meld and the vegetables to become tender.
- Add pasta: About 30 minutes before serving, stir in the small pasta of your choice. Continue cooking until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Wilt the spinach: Just before serving, stir in the fresh chopped spinach and allow it to wilt into the hot soup for a few minutes.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- You can swap the vegetable broth for chicken broth for a non-vegetarian version.
- Adjust seasoning to taste, especially salt and pepper.
- For a thicker soup, reduce the amount of water or increase the pasta quantity.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make the soup vegan, omit the Parmesan cheese or use a plant-based alternative.
