Slow Cooker Minestrone Soup Recipe
Slow Cooker Minestrone Soup Recipe – Loaded with seasonal vegetables, this minestrone soup is made even easier in this slow cooker recipe! A definite family favorite!
Oh my friends! Do I have a delicious soup recipe for you guys today! This easy as can be Slow Cooker Minestrone Soup recipe! It is absolutely loaded with vegetables, beans and cooks in a delicious broth making for a filling, scrumptious soup recipe that everyone loves!
Soup has been on constant rotation around my house lately and I’ve already professed my love for everything Olive Garden to you guys. (I’m sure you remember my Pasta Fagioli and my Zuppa Toscana recipes! YUM!) So, I thought it was the perfect time to share with you my super easy slow cooker version of the minestrone soup I’ve always ordered from there when I’m craving lots of veggies.
The other day, I filled my slow cooker with the ingredients for this minestrone soup, set the timer and had this hot, nutritious soup ready when Bart came home for lunch. It couldn’t have been more perfect!
I used carrots, celery, potato, onions, garlic, green beans, and two kinds of beans for the base of my Minestrone Soup. To that, I added in diced tomatoes, bay leaves and a healthy amount of my homemade Italian seasoning mix. Then, I just poured in my vegetable broth (or stock), gave it a good stir and let it cook on high for 4 hours since I was serving it for our lunch. If you’d like to cook it all day for a hot and delicious supper, just set the timer for 6 to 8 hours on low.
Then, about 30 minutes before you plan to serve your Minestrone soup, stir in your pasta. I used the customary cut of pasta with these ditalini noodles, but you can use another small pasta that you have on hand, if you like.
You’ll also stir in your zucchini and spinach.
To serve this soup, you can add grated Parmesan and serve with crusty garlic bread, but if you’d prefer to leave your Minestrone soup as a vegan soup, it is still amazing as is!
Here’s my Slow Cooker Minestrone Soup Recipe. I hope you love it as much as we do!
Slow Cooker Minestrone Soup
- 2 cups carrots , sliced or 1 (15-ounce) can carrots, drained
- 2 cups sliced celery
- 2 cups green beans , ends trimmed and cut into 1/2-inch pieces
- 1 medium Russet potatoes , scrubbed clean and cut into 1-inch chunks
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can great Northern beans or canellini, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 6 cups homemade vegetable stock or store-bought
- 2 Bay leaves
- 1 1/2 tablespoons Italian seasoning mix
- 1 pinch red pepper flakes , optional
- 1 medium zucchini , sliced
- 1 1/2 cups uncooked ditalini pasta
- 2 cups fresh baby spinach or 1 package frozen and thawed spinach
- grated fresh parmesan optional
- Add carrots, celery, green beans, and potatoes to at least a 6-quart slow cooker. Stir in the canned beans, tomatoes, vegetable stock, bay leaves, Italian seasoning, and red pepper flakes. Secure the lid and cook on the low setting for 6-8 hours.
- About 30 minutes prior to serving, stir in the zucchini and the pasta. Remove the lid and stir in the spinach.
- Serve warm with grated fresh parmesan, if desired.
For a vegan version of this soup, simply omit the freshly grated parmesan at serving.
For a gluten-free version of this soup, simply use gluten-free pasta.
Allow the minestrone soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.
Allow the minestrone soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.
All images and text © Robyn Stone for Add a Pinch