Easy Slowcooker Minestrone
Warm, hearty, and bursting with vibrant vegetables, this Easy Slowcooker Minestrone is the ultimate comfort food for busy days. Packed with wholesome ingredients like zucchini, green beans, and nutrient-rich spinach, along with two kinds of beans and a medley of Italian seasonings, this recipe delivers a deliciously satisfying, plant-based meal. The slow cooker does all the work, letting the flavors meld together over hours, while last-minute additions of tender pasta and fresh greens make it irresistibly cozy. Perfect for weeknight dinners or meal prep, this dish is easy to make, customizable, and pairs beautifully with crusty bread or a sprinkling of Parmesan for an added touch. Keywords: slowcooker minestrone recipe, easy vegetable soup, healthy slow cooker recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 3 cloves garlic cloves, minced
- 28 ounces diced tomatoes (canned)
- 6 cups vegetable broth
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces cannellini beans (canned, drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup uncooked small pasta (e.g., ditalini or elbow macaroni)
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant. Remove from heat.
Transfer the sautéed vegetables into the slow cooker.
Add diced zucchini, green beans, canned diced tomatoes (including their juice), vegetable broth, kidney beans, cannellini beans, dried oregano, dried basil, and the bay leaf into the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, add the uncooked pasta and baby spinach to the slow cooker. Stir gently and cook for an additional 20-30 minutes until the pasta is tender.
Season with salt and black pepper to taste. Discard the bay leaf before serving.
Ladle the minestrone into bowls and top with grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 8735 mg | 380% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 89.7 g | 320% | |
| Total Sugars | 77.2 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1051 mg | 81% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 8849 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
