Description
A comforting and hearty Homemade Minestrone Soup made in a slow cooker. This classic Italian soup is packed with vegetables, beans, and pasta, simmered in flavorful broth until all the flavors meld together. Perfect for an easy and nutritious meal.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
Soup Ingredients:
- 1 (15-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup green beans, fresh or frozen
- 1/2 cup small pasta, like ditalini or elbow
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach or chopped kale
Serving:
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: In a skillet, heat olive oil and sauté onion, garlic, carrots, and celery until slightly softened.
- Transfer to Slow Cooker: Place sautéed vegetables in a 6-quart slow cooker. Add zucchini, diced tomatoes, beans, green beans, pasta, broth, oregano, basil, salt, and pepper. Stir to combine.
- Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours.
- Add Greens: In the last 15–20 minutes, stir in spinach or kale and adjust seasoning.
- Serve: Serve warm, topped with grated Parmesan cheese if desired.
Notes
- For a gluten-free version, use gluten-free pasta or omit the pasta.
- Add a Parmesan rind for extra flavor.
- This soup freezes well without the pasta.
