If you’re craving a heartwarming, rich, and wholesome bowl of comfort, then this Homemade Slow Cooker Minestrone Soup Recipe is your new best friend. Packed with vibrant vegetables, tender beans, and delicate pasta all simmered to perfection in a slow cooker, this soup brings a wholesome, cozy vibe to any table. It’s an easy-to-make, satisfying dish loaded with fresh flavors and colors that invite you to dig in, whether it’s for a busy weeknight dinner or a relaxing weekend meal.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing the perfect bowl of Minestrone. Each component plays a vital role in creating layers of flavor, texture, and color that make this soup truly unforgettable.
- Olive oil: Adds a smooth, fruity base for sautéing and enriches the soup’s depth.
- Onion, chopped: Brings natural sweetness and a foundational aroma.
- Carrots, diced: Give a pleasant crunch and a touch of earthiness.
- Celery stalks, chopped: Add subtle bitterness and freshness.
- Garlic, minced: Infuses the soup with fragrant, savory notes.
- Zucchini, diced: Offers mild flavor and soft texture that balances the medley.
- Diced tomatoes (canned): Deliver acidity and richness, enhancing the broth’s complexity.
- Kidney beans, drained and rinsed: Provide protein and a creamy element.
- Cannellini beans, drained and rinsed: Add smoothness and subtle nutty flavors.
- Vegetable broth: The flavorful liquid base that ties everything together.
- Water: Lightens the broth for perfect consistency.
- Dried oregano: Adds warm herbal notes.
- Dried basil: Brings brightness and a classic Italian touch.
- Dried thyme: Offers mild earthiness.
- Salt: Enhances all the flavors harmoniously.
- Black pepper: Gives gentle heat and depth.
- Small pasta (ditalini or elbow): Adds fun bite-sized texture.
- Fresh spinach, chopped: Introduces vibrant color and nutrients just before serving.
- Parmesan cheese (optional): A savory topping that elevates the dish with umami richness.
How to Make Homemade Slow Cooker Minestrone Soup Recipe
Step 1: Prep and Sauté Aromatics
Start by adding olive oil, chopped onion, carrots, celery, and minced garlic into your slow cooker. Give everything a good stir so the oil coats the vegetables, waking up their flavors before the long cooking process begins. This step helps develop a rich, aromatic foundation.
Step 2: Add the Heart of the Soup
Next, toss in the diced zucchini, canned diced tomatoes, drained kidney and cannellini beans along with the vegetable broth and water. These ingredients load up the soup with wholesome nutrients and delightful textures that promise satisfying bites.
Step 3: Season and Set to Cook
Sprinkle in the dried oregano, basil, thyme, salt, and black pepper. Stir them well to evenly distribute the flavors throughout the soup. Cover your slow cooker and set it on low for 6 to 8 hours, or if you’re short on time, use high for 3 to 4 hours. The slow simmer melds all the ingredients beautifully.
Step 4: Add the Pasta
Around 30 minutes before you’re ready to eat, stir the small pasta into the soup. This timing ensures the pasta cooks perfectly without becoming mushy, soaking up the broth’s essence for that perfect chewy texture.
Step 5: Wilt the Spinach
Just before serving, mix in the fresh chopped spinach. It will quickly wilt into the hot soup, infusing vibrant green color and an extra layer of nutrition that brightens the bowl.
Step 6: Serve with a Sprinkle of Parmesan
Dish up the soup hot and, if you like, top each serving with a dusting of grated Parmesan cheese. It adds a lovely savory finish that’s hard to resist.
How to Serve Homemade Slow Cooker Minestrone Soup Recipe
Garnishes
The magic of serving this soup comes alive with the right garnishes. A sprinkle of Parmesan cheese lends a salty, creamy kick, while a few fresh basil leaves can add a fragrant pop that enhances the herbs in the soup. Don’t be shy to drizzle a little extra virgin olive oil on top for richness and shine.
Side Dishes
Pair your Homemade Slow Cooker Minestrone Soup Recipe with crusty bread or garlic toasts for soaking up the savory broth. A fresh green salad with a tangy vinaigrette complements the soup’s heartiness perfectly. For extra comfort, a side of roasted vegetables or a light antipasto plate makes the meal truly special.
Creative Ways to Present
For dinner parties or cozy family meals, serve this minestrone in rustic bowls with a small wedge of lemon for guests to squeeze in a zesty brightness. You can also ladle it over a scoop of cooked grains like quinoa or farro for a more filling, textured experience. Presentation with colorful bowls or patterned napkins really amps up the homey vibes.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Slow Cooker Minestrone Soup Recipe keeps well in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually deepen, making it an even better option for next-day meals or quick lunches.
Freezing
This soup is freezer-friendly! To preserve its delicate flavors, freeze in portioned containers without the pasta, opening the door for easy thawing and quick reheating. Add freshly cooked pasta when you reheat, so it stays tender and doesn’t become mushy.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Adding a splash of vegetable broth or water helps restore the soup’s original consistency. Toss in fresh spinach or pasta if desired to bring new life to your leftovers.
FAQs
Can I use different beans in this Homemade Slow Cooker Minestrone Soup Recipe?
Absolutely! Feel free to substitute or mix in other beans like chickpeas or black beans. Each type brings a unique flavor and texture, keeping the soup exciting and nutritious.
Is it okay to use fresh tomatoes instead of canned?
Yes, you can use fresh ripe tomatoes, but make sure to cook them longer or peel and seed them first. Canned diced tomatoes provide consistent acidity and richness which helps keep the flavor balanced.
Can this soup be made vegan?
Definitely. This recipe is naturally vegan when you skip the Parmesan cheese. For an added flavor boost, try nutritional yeast instead of cheese for that cheesy, umami element.
How do I make this soup gluten-free?
Simply swap the small pasta for a gluten-free version or use rice or quinoa instead. Both are excellent for maintaining the soup’s hearty texture without gluten.
What if I don’t have a slow cooker?
No problem! You can make this soup on the stovetop by simmering everything together in a large pot for about an hour, adding pasta in the last 15 minutes, and spinach just before serving.
Final Thoughts
There’s something truly special about a pot of slow-cooked soup that warms you from the inside out, and this Homemade Slow Cooker Minestrone Soup Recipe is no exception. It’s straightforward to prepare, endlessly adaptable, and delivers such satisfying goodness with every spoonful. So go ahead, give it a try and let this vibrant, cozy soup become a beloved staple in your kitchen!
Print
Homemade Slow Cooker Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty homemade minestrone soup is a comforting blend of fresh vegetables, beans, and pasta simmered slowly in a flavorful vegetable broth. Perfect for a nutritious meal any day, this slow cooker recipe is easy to prepare and delivers rich Italian-inspired flavors with minimal effort.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 2 cups fresh spinach, chopped
Canned & Dry 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
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup small pasta (such as ditalini or elbow)
Herbs & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Prepare the vegetables and aromatics: In a large slow cooker, combine olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir well to mix the ingredients evenly.
- Add remaining ingredients except pasta and spinach: Add the diced zucchini, canned diced tomatoes, drained kidney beans, cannellini beans, vegetable broth, and water to the slow cooker.
- Season and cook: Stir in dried oregano, dried basil, dried thyme, salt, and black pepper. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together.
- Add the pasta: About 30 minutes before serving, add the small pasta to the slow cooker. Stir and allow it to cook until tender, ensuring the pasta is perfectly cooked without becoming mushy.
- Incorporate fresh spinach: Just before serving, stir in the chopped fresh spinach. Let it wilt in the residual heat for a few minutes, adding a fresh and vibrant touch to the soup.
- Serve and garnish: Ladle the hot minestrone soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately for warm, comforting enjoyment.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- For gluten-free pasta options, use gluten-free ditalini or other small pasta shapes suitable for soups.
- Adjust the salt and pepper to taste before serving.
- This soup can be refrigerated for up to 4 days or frozen for longer storage.
- Parmesan cheese is optional but adds a rich, savory flavor to the soup.
