Slow Cooked Minestrone
Warm your soul with a comforting bowl of Slow Cooked Minestrone, a classic Italian soup reimagined for effortless cooking in your slow cooker. Loaded with vibrant vegetables like zucchini, green beans, and spinach, plus two hearty types of beans and tender pasta, this recipe is a nutritional powerhouse that doesn’t skimp on flavor. Infused with aromatic dried herbs and slow-simmered for maximum depth, each spoonful strikes the perfect balance between rustic charm and rich, wholesome goodness. This slow cooker minestrone is a must-try for meal preppers and busy weeknights alike, offering a delicious, one-pot solution that’s easy to customize. Top it with freshly grated Parmesan and parsley for an elegant finishing touch, and serve it piping hot for a cozy, crowd-pleasing meal.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow pasta)
- 3 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- to taste Parmesan cheese, grated (optional, for serving)
- to taste fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Transfer the sautéed vegetables to the slow cooker. Stir in the diced zucchini, green beans, and minced garlic.
Add the diced tomatoes (including the juice), vegetable broth, cannellini beans, kidney beans, dried oregano, dried thyme, bay leaf, salt, and black pepper to the slow cooker. Stir everything to combine.
Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the vegetables are tender.
About 30 minutes before serving, add the small pasta to the slow cooker and stir well. Cover and continue cooking on HIGH for another 20-30 minutes, or until the pasta is al dente.
Just before serving, stir in the baby spinach until wilted. Taste and adjust seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaf before serving. Ladle the soup into bowls.
If desired, top each serving with freshly grated Parmesan cheese and chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 9.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1240 mg | 26% | |
*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.
