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There’s something deeply comforting about coming home to the aroma of fresh soup simmering all day, especially when that soup is a hearty Slow Cooker Minestrone. This classic Italian-inspired dish wraps you in warmth with rich tomato flavor, tender vegetables, wholesome beans, and pasta in every satisfying bite. Whether you’re making it on a busy weekday or savoring a slow Sunday, this soup lets you nourish your body while feeding your soul.
Why You’ll Love This Slow Cooker Minestrone Soup
You know those days when you want something healthy but crave comfort food at the same time? This minestrone delivers exactly that. It’s:
- Packed with vegetables for a nutrient boost.
- Cooked in a slow cooker, so it’s fuss-free and hands-off.
- Rich and savory thanks to tomato pesto and a parmesan rind infusion.
- Perfect for meal prep the flavors deepen over time.
This soup doesn’t just feed your stomach; it connects you to wholesome traditions and the joy of sharing a bowl with family.
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Healthy Slow Cooker Minestrone – A Family Favorite Dinner
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty Slow Cooker Minestrone Soup with rich tomato base, vegetables, beans, pasta, and parmesan, perfect for cozy dinners.
Ingredients
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup sun-dried tomato pesto
- 1 parmesan rind
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 4 – 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 sprig rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/2 cups zucchini, diced
- 1 1/2 cups ditalini pasta
- 1 cup frozen green beans, thawed
- 2 1/2 cups baby spinach, chopped
- Finely shredded Parmesan cheese, for serving
Instructions
1. Add diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper. Cook on low heat for 6-8 hours or high for 3-4 hours.
2. Add red kidney beans, great northern beans, zucchini, and pasta; cook on high heat for an additional 20-25 minutes until pasta is tender.
3. Stir in spinach and green beans; cook for an additional 5 minutes until heated through.
4. Serve warm topped with parmesan cheese and garlic toasts.
Notes
For a gluten-free option, replace pasta with rice or gluten-free pasta.
Freeze without pasta, and add fresh when reheating.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Ingredients for Slow Cooker Minestrone Soup
Below is the complete list of ingredients for your soup, organized in an easy-to-read table so you can check off items as you go.
| Ingredient | Quantity |
|---|---|
| Diced tomatoes (canned, 14.5 oz) | 2 cans |
| Tomato paste | 2 tablespoons |
| Sun-dried tomato pesto | 1/4 cup |
| Parmesan rind | 1 |
| Vegetable stock | 4 cups |
| Water | 2 cups |
| Carrots, diced | 1 cup |
| Celery, diced | 1 1/4 cups |
| White onion, diced | 1 1/2 cups |
| Garlic, minced | 4–5 cloves |
| Dried oregano | 1 teaspoon |
| Rosemary | 1 sprig or 1/2 tsp dried |
| Bay leaves | 2 |
| Salt and pepper | to taste |
| Red kidney beans, drained | 1 can (15 oz) |
| Great northern beans, drained | 1 can (15 oz) |
| Zucchini, diced | 1 1/2 cups |
| Ditalini pasta | 1 1/2 cups |
| Frozen green beans | 1 cup |
| Baby spinach, chopped | 2 1/2 cups |
| Parmesan cheese (or Romano) | for serving |
Step-by-Step Instructions
Step 1 – Start with the Base
Add diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves into your slow cooker. Season with salt and pepper.
- Low: Cook for 6–8 hours.
- High: Cook for 3–4 hours.
Step 2 – Add Beans, Pasta, and Zucchini
Once the base is cooked and fragrant, add red kidney beans, great northern beans, zucchini, and pasta. Cook on high for 20–25 minutes until pasta is tender.
Step 3 – Finish with Greens
Stir in baby spinach and green beans. Let them wilt and heat through for about 5 minutes.
Step 4 – Serve
Ladle the soup into bowls and top generously with finely shredded Parmesan and garlic toasts for added flavor.
Helpful Tips for Perfect Minestrone
- Don’t skip the parmesan rind it adds incredible depth.
- Use firm pasta like ditalini or elbow; softer pasta may turn mushy.
- Control salt parmesan rind is naturally salty, so taste before adding more.
- This recipe freezes well (without pasta); add fresh pasta when reheating.
- If you want a thicker soup, mash a few beans before adding them in.
Nutritional Information (Approx. per serving)
| Serving Size | Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|---|
| 1 cup | 210 | 11g | 35g | 8g | 6g |
FAQs About Slow Cooker Minestrone Soup
Q: Can I make minestrone soup gluten-free?
Yes, just swap the pasta for gluten-free pasta or rice.
Q: How long will this soup last in the fridge?
Up to 4 days in an airtight container. Reheat gently for best results.
Q: Can I add meat or chicken?
Absolutely. Try adding cooked shredded chicken or pre-browned Italian sausage for extra protein.
Q: What makes this soup different from traditional minestrone?
The slow cooker method intensifies flavors without extra work, and the sun-dried tomato pesto adds a richer tomato profile.
Conclusion – Bring the Comfort Home
With the Slow Cooker Minestrone Soup, dinner becomes more than just a meal it’s an experience of warmth, flavor, and connection. Made with vibrant vegetables, savory beans, and pasta in a rich tomato broth, it’s a dish you’ll treasure any time of year. Get your slow cooker ready, and let the magic happen while you live your day.