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Homemade Minestrone Soup {Slow Cooker} Recipe

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★★★★★

4.8 from 148 reviews

A hearty and comforting Homemade Minestrone Soup made easy in the slow cooker. Packed with vegetables, beans, and pasta, this Italian-inspired soup is perfect for wholesome family meals. Simmered slowly for rich flavors and topped with shredded Parmesan cheese, it’s a delicious and nutritious choice for cozy days.

Ingredients

Scale

Base 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

Vegetables & Herbs

  • 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

Beans & Pasta

  • 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

For Serving

  • Finely shredded Parmesan cheese (or Romano)
  • Garlic toasts (optional)

Instructions

  1. Prepare the Slow Cooker Base: Add the diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, and water into the slow cooker. Incorporate the diced carrots, celery, onions, minced garlic, dried oregano, rosemary, and bay leaves. Season the mixture with salt and pepper to your liking.
  2. Cook the Soup: Set the slow cooker to low heat and cook for 6-8 hours or switch to high heat to cook for 3-4 hours. This slow simmer allows the flavors to fully meld together, developing a rich, hearty base for the soup.
  3. Add Beans, Vegetables & Pasta: Once the initial cooking is complete, stir in the drained and rinsed red kidney beans and great northern beans, diced zucchini, and tubular pasta. Cook on high heat for an additional 20-25 minutes, or until the pasta turns tender but still firm.
  4. Finish with Greens: Stir in the chopped baby spinach and thawed green beans. Continue cooking for another 5 minutes to let the greens wilt and the soup heat well through.
  5. Serve: Ladle the soup into bowls and garnish generously with finely shredded Parmesan or Romano cheese. Serve warm alongside garlic toasts for a complete and satisfying meal.

Notes

  • For a richer flavor, use homemade vegetable stock if possible.
  • The parmesan rind adds depth, but if unavailable, Parmesan cheese can be added at the end instead.
  • Adjust salt and pepper gradually to avoid oversalting.
  • Gluten-free pasta can be used to make this soup gluten-free.
  • Leftovers keep well in the fridge for up to 3 days and freeze nicely for up to 2 months.

Keywords: slow cooker minestrone soup, easy minestrone recipe, vegetable soup, Italian soup, healthy soup, vegetarian soup

Find it online: https://topreci.com/homemade-minestrone-soup-slow-cooker-recipe/