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Slow Cooker Minestrone Soup

This hearty minestrone soup is made by slow-cooking a mix of beans, vegetables, and pasta until tender and flavorful. The ingredients meld into a thick, comforting broth with a rustic appearance, perfect for cozy nights and busy days. It’s a simple, forgiving dish that transforms humble ingredients into a nourishing masterpiece.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large carrots finely sliced
  • 2 stalks celery diced
  • 1 medium onion diced
  • 1 medium zucchini chopped
  • 2 cups vegetable broth preferably homemade or low-sodium
  • 1 can crushed tomatoes 14 oz, with juices
  • 1 can cannellini beans rinsed and drained
  • 1 cup small pasta shells or ditalini
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper for seasoning
  • 1 handful fresh basil or parsley chopped, added at the end

Equipment

  • Large slow cooker
  • sharp knife
  • Cutting board
  • wooden spoon
  • Skillet

Method
 

  1. Start by preparing your ingredients: slice carrots thinly, dice celery and onion, and chop zucchini into bite-sized pieces. Rinse and drain the beans, and crush the canned tomatoes with your hands for a rustic texture.
  2. Heat olive oil in a skillet over medium heat until it shimmers and begins to smell fragrant. Add diced onion, carrots, and celery, sautéing until the vegetables soften slightly and develop a sweet aroma, about 5 minutes. This helps build a flavorful base.
  3. Transfer the sautéed vegetables to your slow cooker. Add the chopped zucchini, crushed tomatoes with juices, rinsed beans, and vegetable broth. Season with salt and pepper, then stir everything together to combine.
  4. Set your slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. The house will fill with the aroma of garlic and herbs as everything slowly simmers and melds into a rich, rustic broth.
  5. About 30 minutes before serving, stir in the small pasta shells and minced garlic. Cover and cook until the pasta is al dente, about 10 minutes. Keep an eye on the liquid level; add more broth if it thickens too much.
  6. Once the pasta is cooked and the flavors are well melded, taste the soup and adjust seasoning with more salt, pepper, or herbs as needed. Sprinkle fresh basil or parsley over the top for a burst of freshness.
  7. Serve the minestrone hot, garnished with a drizzle of olive oil or a sprinkle of Parmesan if desired. Enjoy this comforting, hearty bowl that tastes like it’s been simmering all day.

Notes

Feel free to customize with your favorite vegetables or greens like spinach or kale added at the end for extra freshness. For a vegan version, skip cheese and add a splash of lemon juice for brightness.