Description

This comforting Homemade Minestrone Soup made in a slow cooker is a hearty and nutritious meal packed with vegetables, beans, and pasta. Perfect for a warm, flavorful dinner that requires minimal hands-on time, this soup blends classic Italian herbs with fresh ingredients and tender pasta, finished with optional Parmesan cheese for added richness.

Ingredients

Vegetables and 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 and Dry Ingredients

1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1/2 cup small pasta (such as ditalini or elbow)

Liquids and Seasonings

4 cups vegetable broth
1 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Garnish

1/4 cup grated Parmesan cheese (optional, for serving)

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Instructions

Prepare the base in the slow cooker: In a large slow cooker, add olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir to combine and create a flavorful vegetable base for the soup.
Add vegetables, beans, and liquids: Pour in the diced zucchini, diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water. These ingredients form the hearty core of the minestrone.
Season and start cooking: Stir in the 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 to develop rich flavors and tender vegetables.
Add pasta: Approximately 30 minutes before serving, stir in the small pasta. Continue cooking until the pasta is tender, absorbing the flavors of the soup.
Wilt the spinach: Just before serving, stir in the fresh chopped spinach and let it wilt into the hot soup for a fresh burst of color and nutrition.
Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired for a savory finish.

Notes

Use small pasta shapes like ditalini or elbow for the best texture in the soup.
If you prefer a thicker soup, reduce the amount of water or cook uncovered for the last 30 minutes to evaporate some liquid.
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Pre-chopping your vegetables the night before can save time during preparation.
Leftovers keep well and flavors even improve after a day in the refrigerator; reheat on the stovetop before serving.