Description
A hearty and flavorful homemade minestrone soup made easy in a slow cooker. Packed with vegetables, beans, pasta, and herbs, this comforting Italian classic is perfect for a nourishing weeknight meal. It simmers slowly to develop rich flavors, finishing with fresh spinach and optional Parmesan cheese for a delicious touch.
Ingredients
Scale
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 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
Liquids
- 4 cups vegetable broth
- 1 cup water
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others
- 1/2 cup small pasta (such as ditalini or elbow)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the base: In a large slow cooker, add olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir well to combine these aromatics as the soup’s flavor foundation.
- Add main ingredients: To the slow cooker, add diced zucchini, canned diced tomatoes, drained kidney beans, drained cannellini beans, vegetable broth, and water. These ingredients form the hearty body of the soup.
- Season and cook: Stir in dried oregano, basil, 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 allow the flavors to meld and vegetables to soften.
- Cook the pasta: About 30 minutes before serving, stir in the small pasta. Continue cooking until the pasta is tender, absorbing the broth flavors.
- Add spinach: Just before serving, stir in the chopped fresh spinach and let it wilt into the hot soup, adding brightness and freshness.
- Serve: Ladle the hot soup into bowls, optionally garnishing each serving with grated Parmesan cheese for a savory finish.
Notes
- For gluten-free version, substitute the pasta with gluten-free pasta or omit entirely.
- Parmesan cheese is optional and can be omitted for a vegan-friendly soup.
- Beans can be replaced or supplemented with other legumes like chickpeas or lentils.
- Adjust salt to taste depending on the saltiness of vegetable broth used.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
