Minestrone is the ultimate Italian comfort soup — packed with vegetables, beans, pasta, and a savory tomato broth. Making it in the slow cooker takes away all the fuss: just toss in the ingredients, let it simmer low and slow, and return to a soup that’s rich, hearty, and deeply flavorful.
This version is plant-based, budget-friendly, and endlessly flexible. Pair it with warm bread for the coziest dinner or prep it ahead for a week of nourishing lunches.
💡 Why This Recipe Works
- Slow cooking = flavor magic. The longer cook time lets veggies and herbs meld beautifully.
- Filling and nutritious. Full of fiber, protein, and a rainbow of vegetables.
- Easy to customize. Works with whatever veggies or beans you have on hand.
- Perfect for meal prep. Makes a big batch and tastes even better the next day.
🛒 Ingredients
(Serves 6–8 bowls)
Base Ingredients
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (15 oz / 425 g) cannellini beans, rinsed and drained
- 1 can (15 oz / 425 g) kidney beans, rinsed and drained
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
Add Later
- 1 cup small pasta (ditalini, elbow, or shells)
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon (optional, brightens flavor)
Optional Add-Ins
- 1 medium potato, diced (for a heartier soup)
- 1 cup green beans, chopped
- 1 teaspoon red pepper flakes (for a spicy kick)
- Fresh parsley or basil, for garnish
👩🍳 Step-by-Step Instructions
1. Prep the veggies
Dice onion, carrots, celery, zucchini, and any optional vegetables. Mince garlic.
2. Load the slow cooker
Add all base ingredients (except pasta, greens, and lemon juice). Stir to combine.
3. Set and cook
- Low heat: 7–8 hours
- High heat: 3–4 hours
Cook until vegetables are tender and flavors meld.
4. Add pasta & greens
About 30 minutes before serving, stir in pasta. Add spinach or kale in the last 10 minutes, just before serving.
5. Taste & finish
Remove bay leaf. Adjust salt and pepper. Add lemon juice if using for brightness.
6. Serve
Ladle into bowls, garnish with fresh parsley or basil, and enjoy with warm bread.
🔑 Tips for Best Results
- Add pasta late. Cooking it too early can make it mushy — stir it in near the end.
- For richer flavor, sauté onion, garlic, and tomato paste before adding to the slow cooker.
- Choose small pasta. Ditalini, elbows, or mini shells hold up best in soup.
- Don’t skip the greens. Spinach or kale adds freshness and extra nutrition.
- Next-day magic. Minestrone thickens and tastes even better after resting overnight.
🌟 Variations to Try
- Gluten-Free Minestrone: Use gluten-free pasta or rice.
- Summer Minestrone: Add fresh corn, zucchini, and basil.
- Winter Minestrone: Add potatoes, cabbage, and extra beans for heartiness.
- Protein Boost: Stir in lentils or tofu cubes.
🍽 Storage & Meal Prep
- Refrigerator: Store in airtight containers for up to 5 days.
- Freezer: Freeze soup (without pasta) for up to 3 months. Add pasta fresh when reheating.
- Reheating: Warm gently on the stovetop or microwave, adding broth if too thick.
✨ With a rainbow of vegetables, hearty beans, and perfectly tender pasta, this slow cooker minestrone soup is proof that simple ingredients can create something extraordinary. Cozy, satisfying, and endlessly versatile, it’s a dish you’ll come back to all year long.
