Slow Cooker Minestrone Soup Recipe

Bowls of slow cooker minestrone soup with Ditalini pasta, vegetables, beans, and spinach.

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This Slow Cooker Minestrone Soup is loaded with vegetables, kidney beans, cannellini beans, and tender ditalini pasta in a flavorful tomato broth. It’s an easy, hearty slow cooker meal that’s perfect for a cozy dinner.

Prep Time15

Cook Time5 25

Course: Main, Soup

Cuisine: Italian

Keyword: crockpot minestrone soup, Italian vegetable soup, minestrone soup, slow cooker minestrone soup, slow cooker soup, vegetable soup, vegetarian soup

Servings:

Calories: 278kcal

Author: Leigh Harris

Ingredients

4 cups Vegetable stock
2 cups Water
1 (28 ounce) can Diced tomatoes
2 tbsp Tomato paste
1 cup Diced carrots about 1 large carrot
1 cup Diced celery about 2 celery stalks
1 cup Sweet onion about 1 large onion
4 cloves Garlic minced
1 Parmesan rind
1 (15 ounce) can Dark red kidney beans drained and rinsed
1 (15 ounce) can Cannellini beans. drained and rinsed
1 tbsp Italian seasoning
2 Bay leaves
1/2 tsp Kosher salt
1/2 tsp Ground black pepper
1 1/2 cups Diced zucchini
1 cup Frozen green beans
2 cups Roughly chopped fresh spinach
1 1/2 cups Ditalini pasta or other small shaped pasta

Instructions

Add the vegetable stock, water, diced tomatoes, tomato paste, carrots, celery, sweet onion, garlic, kidney beans, cannellini beans, Italian seasoning, bay leaves, salt, black pepper, and Parmesan rind to the slow cooker. Stir everything together.
4 cups Vegetable stock, 2 cups Water, 1 (28 ounce) can Diced tomatoes, 2 tbsp Tomato paste, 1 cup Diced carrots, 1 cup Diced celery, 1 cup Sweet onion, 4 cloves Garlic, 1 Parmesan rind, 1 (15 ounce) can Dark red kidney beans, 1 (15 ounce) can Cannellini beans., 1 tbsp Italian seasoning, 2 Bay leaves, 1/2 tsp Kosher salt, 1/2 tsp Ground black pepper
Cover and cook on low 6-8 hours or high 4-5 hours, until the vegetables are tender and the flavors have had time to come together.
Add the zucchini and green beans, stir, and cook on high for 20-25 minutes. Stir in the spinach and cook for another 5 minutes, until wilted. Season to taste with additional salt and pepper.
1 1/2 cups Diced zucchini, 1 cup Frozen green beans, 2 cups Roughly chopped fresh spinach
Meanwhile, cook the ditalini according to the package instructions and drain. Remove the bay leaves and Parmesan rind before serving. Spoon the cooked ditalini into individual bowls and ladle the hot minestrone over the pasta.
1 1/2 cups Ditalini pasta

Notes

Keep the pasta separate: We recommend adding the cooked ditalini to individual bowls instead of stirring it into the slow cooker. The pasta will continue to absorb the broth as it sits, which can leave you with mushy pasta and very little broth the next day.

Vegetables: Adding the zucchini and green beans during the last 20–25 minutes keeps them from becoming too soft during the long cooking time.

Nutrition