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
Scale
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.
