Description
This hearty homemade minestrone soup is a comforting blend of fresh vegetables, beans, and pasta simmered to perfection in a slow cooker. Rich in flavor and packed with nutrients, it’s an easy, make-ahead meal perfect for any day of the week, topped with optional Parmesan cheese for an extra savory touch.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 2 cups fresh spinach, chopped
Beans & 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 & Broth
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup water
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta & Garnish
- 1/2 cup small pasta (such as ditalini or elbow)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare base vegetables: In a large slow cooker, add olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir to combine, creating a flavorful vegetable base.
- Add main ingredients: Incorporate the diced zucchini, canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water into the slow cooker, mixing well to blend all flavors.
- Season and slow 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, allowing the soup to simmer gently and develop depth.
- Add pasta: Approximately 30 minutes before serving, stir in the small pasta and cook it until tender, ensuring it absorbs some of the soup’s rich flavors without becoming too soft.
- Wilt spinach: Just before serving, stir in the fresh chopped spinach and let it wilt into the hot soup, adding a fresh, vibrant note.
- Serve and garnish: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired, adding a creamy and salty finish to the dish.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a gluten-free version, replace pasta with gluten-free small pasta or omit entirely.
- The soup can be prepared vegan by omitting the Parmesan cheese garnish.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Adjust seasoning at the end based on taste preference, especially salt.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
