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
Scale
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.
