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Slow Cooker Minestrone Soup

Easy Slow Cooker Minestrone Soup

This easy slow cooker minestrone soup is loaded with vegetables, beans, pasta, and a rich tomato broth. It's a hearty old fashioned soup recipe that's perfect for busy weeknights and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion diced (about 1½ cups / 200 g)
  • 2 carrots, diced (about 1 cup / 150 g)
  • 2 celery stalks, diced (about ¾ cup / 100 g)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 15 oz can diced tomatoes (400 g)
  • 2 15ounce cans cannellini beans, drained and rinsed (about 480 g drained)
  • 1 medium zucchini, diced (about 1½ cups / 200 g)
  • 4 cups vegetable broth (1 liter)
  • 2 cups water (500 ml)
  • 1 cup small pasta such as ditalini (100 g)
  • 3 cups fresh spinach or chopped kale (100 g)
  • 1 tablespoon lemon juice (15 ml), optional

Method
 

  1. In a skillet, sauté the onion, carrots, and celery in olive oil until softened. Add the garlic and seasonings and cook briefly until fragrant.
  2. Transfer the vegetables to the slow cooker. Stir in the tomatoes, cannellini beans, zucchini, vegetable broth, and water.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are tender.
  4. Add the pasta during the last 30 minutes of cooking. Once tender, stir in the spinach or kale and cook until wilted.
  5. Finish with lemon juice if desired, adjust the seasoning to taste, and serve warm.

Notes

  • Rotini, elbow macaroni, or small shells can be substituted for ditalini pasta.
  • Add extra broth when reheating since the pasta absorbs liquid as it sits.
  • For freezing, freeze before adding the pasta and cook fresh pasta when serving.
  • Zucchini, green beans, and potatoes all work well in this soup.

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