Description
This Crockpot Minestrone Soup is a hearty, flavorful Italian classic made easy with slow cooking. Packed with fresh vegetables, beans, pasta, and herbs, it simmers all day to develop rich tastes and comforting warmth. Perfect for a healthy family meal, it’s topped with shredded Parmesan for a delicious finish.
Ingredients
Vegetables and Aromatics
- 2 large carrots (chopped)
- 3 celery sticks (chopped)
- 1 onion (chopped)
- 3-4 cloves garlic (minced)
Liquids and Canned Goods
- 6 cups vegetable broth
- 28 oz can diced tomatoes
- 1 tablespoon tomato paste
- 16 oz can red kidney beans (drained and rinsed)
- 15.5 oz can cannellini beans (drained and rinsed)
Herbs and Seasonings
- 1 parmesan rind (optional but recommended)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
Other Ingredients
- 1 cup frozen cut green beans (thawed)
- 1 cup dried ditalini pasta
- 2 cups baby spinach (chopped)
- Shredded parmesan (for serving)
Instructions
- Prepare the base vegetables: Add the chopped carrots, celery, onion, and minced garlic into the slow cooker. These aromatics build the foundational flavor of the soup.
- Add liquids and tomato products: Pour in the vegetable broth, diced tomatoes with their juice, and the tomato paste. Stir gently to combine.
- Add parmesan rind and seasonings: Drop in the parmesan rind to enrich the broth with umami. Season the soup with salt, black pepper, dried oregano, rosemary, and basil to infuse it with classic Italian herb flavors.
- Slow cook the soup: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender and the flavors meld beautifully. This slow cooking allows the ingredients to develop a rich, hearty taste.
- Add beans, pasta, and green beans: During the last 45 to 60 minutes, stir in the drained red kidney beans, cannellini beans, thawed green beans, and dried ditalini pasta. Cover again and let simmer until the pasta is cooked perfectly tender.
- Finish with fresh spinach: Just before serving, stir in the chopped baby spinach so it wilts gently, adding a fresh, vibrant touch.
- Serve: Ladle the soup into bowls and garnish with shredded Parmesan cheese for a flavorful topping. Enjoy warm.
Notes
- If you don’t have a parmesan rind, the soup will still be delicious, but the rind adds a wonderful depth of flavor.
- Drain and rinse canned beans to reduce sodium content.
- You can substitute ditalini pasta with small elbow macaroni or other small pasta shapes.
- Adjust seasoning to taste before serving.
- Leftovers taste even better the next day as flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
