Dinner

Homemade Minestrone Soup {Slow Cooker} Recipe

Name: Homemade Minestrone Soup {Slow Cooker} Recipe
Prep time: 15 min
Cook time: PT-490523H1M29S
Total time: PT-490523H1M29S
Cuisine: Italian
Ingredients: 2 cans (14.5 oz each) diced tomatoes; 2 tablespoons tomato paste; 1/4 cup sun-dried tomato pesto (homemade or store-bought); 1 parmesan rind; 4 cups vegetable stock; 2 cups water; 1 cup carrots, diced; 1 1/4 cup celery, diced; 1 1/2 cup white onion, diced; 4-5 cloves garlic, minced; 1 teaspoon dried oregano; 1 sprig rosemary (or 1/2 teaspoon dried rosemary); 2 bay leaves; Salt and pepper to taste; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) great northern beans, drained and rinsed; 1 1/2 cups zucchini, diced; 1 1/2 cups tubular (ditalini) pasta; 1 cup frozen green beans, thawed; 2 1/2 cups baby spinach, chopped; Finely shredded Parmesan cheese (or Romano); Garlic toasts (optional)

ByJeannette Jaeger December 1, 2025December 1, 2025

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Introduction

This homemade minestrone soup is a comforting and hearty meal made easy with a slow cooker. Packed with vegetables, beans, and tender pasta, it’s perfect for a cozy lunch or dinner. The addition of sun-dried tomato pesto and a parmesan rind adds rich depth of flavor.

A white textured bowl is filled with a colorful chunky soup showing visible layers of bright orange carrot slices, deep red kidney beans, pale yellow pasta tubes, and green veggies like zucchini and spinach, all in a reddish broth. On top, a sprinkle of finely grated white cheese melts slightly over the ingredients. The bowl sits on a white plate with a vintage silver spoon resting on the plate's edge. The whole setup is on a white marbled surface, with some pieces of bread and part of another white cup visible softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
Salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)

Instructions

Step 1: Add the diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to the slow cooker. Season with salt and pepper to taste.
Step 2: Cook on low heat for 6-8 hours or on high heat for 3-4 hours, allowing the flavors to blend and vegetables to soften.
Step 3: Stir in the red kidney beans, great northern beans, zucchini, and tubular pasta. Cook on high heat for an additional 20-25 minutes until the pasta is tender.
Step 4: Add the chopped spinach and thawed green beans, cooking for another 5 minutes until heated through.
Step 5: Serve the soup warm, topped with finely shredded Parmesan cheese and garlic toasts if desired.

Tips & Variations

Use vegetable stock with low sodium to better control the saltiness of the soup.
You can replace the tubular pasta with any small pasta shape like elbow macaroni or small shells.
For a heartier version, add cooked Italian sausage or pancetta before slow cooking.
If you don’t have a parmesan rind, add extra grated cheese at the end for flavor.
Swap green beans for frozen peas if preferred for a sweeter finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the soup becomes too thick. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white textured bowl filled with colorful vegetable soup sits on a white textured plate, placed on a white marbled surface. The soup has visible layers: the bottom is a rich, light brown broth with small pasta tubes, dark red kidney beans, bright orange carrot slices, green zucchini pieces, chopped leafy greens, and diced red tomatoes. The top is sprinkled with finely grated white cheese. Nearby, two toasted bread slices rest on the surface, and a tarnished silver spoon lies partly on the plate. Another similar bowl is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this minestrone soup on the stovetop instead?

Yes, you can simmer all the ingredients except the pasta and spinach in a large pot for about 45 minutes until vegetables are tender. Add the beans, pasta, and other greens in the last 15 minutes of cooking.

What can I use if I don’t have sun-dried tomato pesto?

If you don’t have sun-dried tomato pesto, mix a tablespoon of tomato paste with a teaspoon of olive oil and some minced garlic as a simple substitute. It won’t have the same complexity but will still add great flavor.