Some recipes just wrap you up like a favorite blanket. This Crockpot Minestrone Soup delivers that exact feeling every time. Its beauty lies in simplicity while achieving deep, comforting, vegetable-forward flavor. Honestly, the slow cooker does most of the heavy lifting here, creating tender veggies swimming in rich broth. You get all the hearty goodness without spending your entire afternoon over the stove.
I often make a huge batch right before a busy week starts. Truly, the resulting soup is even better the next day, making lunch planning a total breeze. This vegetarian soup proves comfort food reigns supreme, even on the most hectic schedule.
Why I Love This Recipe
This recipe truly shines when life gets hectic. It requires very little hands-on time from me. Furthermore, loading up on seasonal vegetables feels wonderfully virtuous. The flavor develops so deeply during the long, slow cook. It’s pure, uncomplicated satisfaction waiting for you.
- Effortless execution for busy days.
- Incredibly aromatic as it cooks low.
- Perfectly balanced texture with soft beans and pasta.
Crockpot Minestrone Soup Ingredients
The magic of this stew starts with pairing earthy herbs with bright, acidic tomatoes. This combination creates a wonderful flavor base for this easy soup recipe. These components work together beautifully in slow cooker soup.
Substitutions and Tips
- Vegetable Broth: Use low-sodium if you watch your salt intake closely.
- Beans: Cannellini beans provide creaminess; kidney beans offer heartiness. Always rinse them well!
- Greens: Feel free to trade cabbage for fresh spinach or sturdy kale leaves.
- Seasoning: Taste before serving. Your final salt and pepper amount matters most.
Remember, exact measurements for this Crockpot Minestrone Soup are waiting in the recipe card below.
How to Make Crockpot Minestrone Soup
Step 1
Warm the olive oil in a big skillet. Next, add your chopped onion pieces. Sauté them gently for about five minutes total. You want them soft, but not browned.
Step 2
Toss in the minced garlic cloves next. Cook this mixture for just one more minute. Be careful not to burn the garlic, which turns bitter quickly. Pour this fragrant mix straight into your large slow cooker bowl now.
Step 3
Now, add the remaining components to the cooker. Include the broth and both tomato products. Then, add your rinsed beans. Next come the carrots, celery, zucchini, and the chosen green vegetable. Finally, sprinkle in all your dried herbs like oregano and basil. Stir everything up until it mixes well.
Step 4
Cover the appliance completely with its lid. Set it to cook on low for six to eight hours. Alternatively, use the high setting for three to four hours. Wait until all the harder vegetables feel quite tender before proceeding further.
Step 5
In the final cooking stage, add the small pasta now. If cooking low, stir in the pasta for the last 30 minutes. If cooking high, add it for just the last fifteen minutes. This keeps your pasta from becoming too mushy. Cook till the pasta reaches an al dente stage.
Step 6
Turn off the heat source. Taste the wonderful vegetable soup base carefully. Adjust the salt and black pepper as needed for your palate. Remember, seasoning truly makes or breaks any slow cooker soup.
Step 7
Ladle the hearty Minestrone into warm bowls. Sprinkle the top generously with fresh, chopped parsley. Offer grated Parmesan cheese right alongside it for everyone.
How to Store Crockpot Minestrone Soup
Storing leftovers is delightfully simple. Cool the soup completely before moving it. Then, place it into airtight containers. Refrigeration keeps this vegetarian soup tasty for four full days. For longer storage, this freezes like a dream. You can freeze it for up to three months easily. Thaw overnight in the fridge before reheating gently on the stovetop.
Tips for Success
- Rinsing Beans: Always rinse canned beans well. This removes excess starch and sodium.
- Herb Potency: Dried herbs bloom better with longer cooking times. Measure them carefully.
- Pasta Management: Never add pasta until the very end of the cooking cycle. This prevents total disintegration.
- Vegetable Prep: Cut denser veggies like carrots uniformly for even cooking.
Kitchen Tools You’ll Need
- A large 6-quart Crockpot or slow cooker.
- A sturdy skillet for the preliminary sauté step.
- Cutting board and sharp knife for veggie prep.
- A long stirring spoon for mixing everything deeply.
Serving Suggestions
- Serve alongside crusty bread for dipping purposes.
- A simple green salad makes a great fresh contrast.
- A glass of dry Italian red wine pairs nicely.
- Offer extra Parmesan cheese at the table for topping.
Crockpot Minestrone Soup
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: Approximately 6 hours 15 minutes
- Yield: Varies, typically 6-8 servings
- Category: Soup
- Method: Slow Cooker (Crockpot)
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A hearty and flavorful Minestrone Soup made easily in a Crockpot (slow cooker). This recipe is packed with vegetables, beans, and herbs, perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup chopped zucchini
- 1 cup chopped green cabbage (or spinach/kale)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1 cup small pasta (e.g., ditalini, elbow macaroni)
- 1/2 cup fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Transfer the onion and garlic mixture to a 6-quart (or larger) slow cooker.
- Add vegetable broth, diced tomatoes (with their juice), tomato sauce, cannellini beans, kidney beans, diced carrots, diced celery, chopped zucchini, chopped cabbage (or spinach/kale), dried oregano, dried basil, and dried thyme to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until vegetables are tender.
- During the last 30 minutes of cooking (if cooking on low) or last 15 minutes (if cooking on high), add the small pasta to the slow cooker. Stir well. Cook until pasta is al dente.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and serve with grated Parmesan cheese.
Notes
- You can substitute spinach or kale for green cabbage.
- Ensure beans are thoroughly rinsed and drained before adding.
- The cooking time depends on your slow cooker’s setting; check vegetables for tenderness.
