I created a Slow Cooker Minestrone Soup that doubles as a Meatless Minestrone Soup loaded with fresh vegetables, beans and pasta, naturally low fat and rich in protein and fiber.

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I never thought a slow cooker could turn simple ingredients into something this bright and oddly addictive. This Slow Cooker Minestrone is loaded with diced yellow onion and tender cannellini beans yet there are flavors that sneak up on you, little warm bursts that make you pause.

I make it when I want a weeknight fix, its wholesome but never dull. It’s become my go-to for Plant Based Crock Pot Recipes and Meatless Minestrone Soup nights, even when i’m chasing Low Fat Minestrone Soup or Low Cholesterol Meatless Meals.

Want to know the tweak I kept secret? Try it once.

Why I Like this Recipe

* I love that it’s cozy and filling, it doesn’t make me feel sluggish after eating.
* I like that the flavors get better overnight, leftovers always taste even richer.
* I can wing it, toss in what I got at home and it still turns out great.
* Big batch cooking is a win for me cause it saves time and I grab a bowl quick.

Ingredients

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Cannellini beans add creamy protein and fiber, filling and gut friendly.
Kidney beans bring more protein, lots of fiber and a meaty texture.
Carrots add natural sweetness, beta carotene for vision, plus crunch.
Tomatoes add bright acidity and umami, rich in vitamin C.
Spinach or kale give iron, folate, leafy greens and a fresh bite.
Small pasta supplies carbs for energy and makes soup satisfyingly hearty.
Garlic boosts flavor and depth, may aid immunity and digestion.
Olive oil adds healthy fats and silky mouthfeel when its stirred in.
Parsley brings bright herbiness, vitamin K and a fresh finish.

Ingredient Quantities

2 tablespoons olive oil (optional)

1 medium yellow onion, diced

2 medium carrots peeled and diced

2 celery stalks diced

3 cloves garlic minced

1 medium zucchini diced

1 cup green beans trimmed and cut into 1 inch pieces

1 can (15 oz) diced tomatoes with juices

2 tablespoons tomato paste

6 cups vegetable broth

1 can (15 oz) cannellini beans drained and rinsed

1 can (15 oz) kidney beans drained and rinsed

1 cup small pasta like ditalini or small shells uncooked

1 cup frozen peas

2 cups fresh spinach or chopped kale

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon dried thyme

1 bay leaf

1 teaspoon salt plus more to taste

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes optional

2 tablespoons chopped fresh parsley

How to Make this

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1. Heat 2 tablespoons olive oil in a skillet over medium heat if you like, then sauté 1 diced onion, 2 peeled and diced carrots and 2 diced celery stalks until soft about 5 to 7 minutes; stir in 3 minced garlic cloves and cook 30 seconds more, then transfer everything to the slow cooker.

2. Add 1 diced zucchini and 1 cup trimmed and cut green beans to the slow cooker.

3. Pour in 1 can 15 oz diced tomatoes with their juices and stir in 2 tablespoons tomato paste so it blends into the veggies.

4. Add 6 cups vegetable broth, 1 can 15 oz cannellini beans drained and rinsed, and 1 can 15 oz kidney beans drained and rinsed.

5. Toss in 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat; give it a big stir.

6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours so the flavors meld.

7. About 30 minutes before serving add 1 cup uncooked small pasta like ditalini and 1 cup frozen peas; if your cooker runs hot or you chose high put the pasta in for 15 to 20 minutes instead so it doesnt get mushy.

8. With 5 to 10 minutes left stir in 2 cups fresh spinach or chopped kale and let it wilt but still be bright green.

9. Remove the bay leaf, taste and adjust salt and pepper, add more red pepper flakes if you want more kick, then stir in 2 tablespoons chopped fresh parsley.

10. Serve hot with an optional drizzle of olive oil, and note this stores well in the fridge for 4 days; if leftovers get too thick add a splash of broth when reheating or cook pasta separately and add to bowls to avoid soggy noodles.

Equipment Needed

1. Slow cooker (crockpot)
2. Large skillet or frying pan (for the optional saute)
3. Chef’s knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener
8. Colander or fine mesh strainer (for rinsing/draining beans)
9. Ladle or large serving spoon

FAQ

Q: Can I brown the veggies first for more flavor? A: Yes, you can. Heat the 2 tablespoons olive oil in a pan, saute the onion, carrots, celery and garlic until soft and a little browned then add to the slow cooker. It makes the soup taste deeper, but it's fine to skip if you're short on time.

Q: How do I keep the pasta from getting mushy? A: Best trick is to cook the pasta separately and stir it into bowls when serving. If you must cook it in the slow cooker add the pasta near the last 20 minutes on high, or 30 minutes on low, and watch it because small pasta cooks fast.

Q: Can I make this vegan or add meat? A: This recipe is vegetarian if you use vegetable broth. To keep it vegan just don’t add cheese. To add meat use cooked sausage or shredded chicken, toss it in near the end so it doesn't dry out.

Q: Is it okay to freeze the soup? A: Yes, but do not freeze with the pasta or fresh spinach/kale. Freeze the soup base in airtight containers up to 3 months. Thaw overnight, reheat, then add cooked pasta and fresh greens before serving.

Q: How much salt should I add and when? A: Start with the 1 teaspoon called for but taste at the end and add more if needed. If your vegetable broth is salty already, use less at first. A squeeze of lemon or a splash of vinegar at the end brightens the flavor too.

Q: What slow cooker time and setting should I use? A: Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add canned beans about halfway through or at the end, they only need to warm up. Stir in frozen peas and greens in the last 5 to 10 minutes so they stay bright and not overcooked.

Slow Cooker Minestrone Soup (Italian Recipe) Substitutions and Variations

Cannellini or kidney beans: swap for chickpeas, great northern beans, or black beans. They all hold up in slow cooking and change the texture a bit, but still taste great.
Small pasta (ditalini): use orzo, small shells, barley, or a gluten free small pasta. Barley will need longer to cook so add it earlier if you choose it.
Vegetable broth: use chicken broth, mushroom broth, or water plus a bouillon cube. Chicken broth makes it richer if you arent keeping it vegetarian.
Spinach or kale: try Swiss chard, arugula, or frozen mixed greens. Toss them in near the end so they dont get limp and mushy.

Pro Tips

– Brown the tomato paste and garlic briefly in the skillet before adding anything to the slow cooker. Let the paste darken a touch, it gives a deeper, slightly sweet tomato flavor that saves the soup from tasting flat.

– For the best pasta texture, either cook the pasta al dente separately and add to bowls when serving, or add the uncooked pasta to the cooker only in the last 15 to 20 minutes and check it often. This prevents gummy noodles.

– Reserve and treat beans differently for texture and body. Stir half in toward the end so they stay whole, and mash a cup or two of the other half to stir in earlier for natural creaminess and thickness.

– Boost and finish flavors at the end, not during the long cook. Drop in a Parmesan rind or a spoonful of miso while it simmers for umami, then brighten with a splash of lemon juice or red wine vinegar and fresh parsley just before serving.