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)

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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.