Slow Cooker Minestrone
Warm up your weeknights with this hearty Slow Cooker Minestrone, a classic Italian vegetable soup brought to life with minimal effort and maximum flavor. Packed with vibrant ingredients like zucchini, carrots, spinach, and two types of beans, this recipe is a true celebration of wholesome, plant-based goodness. Simmered low and slow for hours, the medley of vegetables, herbs, and savory vegetable broth melds into a rich, comforting soup that's perfect for cozy family dinners. Add tender pasta for a satisfying touch, and top it off with grated parmesan for an optional burst of umami. With just 20 minutes of prep and effortless slow cooker magic, this recipe is as convenient as it is delicious. Ideal for meal prep or feeding a crowd, it’s a must-try when you’re craving healthy comfort food. Keywords: slow cooker minestrone, vegetable soup, hearty Italian soup, easy slow cooker recipe, plant-based dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 1 28-ounce can diced tomatoes (canned, with juices)
- 6 cups vegetable broth
- 1 15-ounce can kidney beans (canned, drained and rinsed)
- 1 15-ounce can cannellini beans (canned, drained and rinsed)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 1 cup small shell pasta (or any small-shaped pasta)
- 0.25 cup parmesan cheese, grated (optional, for serving)
Instructions
Heat olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until slightly softened. Add the garlic and cook for an additional minute.
Transfer the sautéed vegetables to the slow cooker.
Add the zucchini, diced tomatoes (with juices), vegetable broth, kidney beans, cannellini beans, green beans, oregano, basil, salt, and black pepper to the slow cooker. Stir everything to combine.
Set the slow cooker to low heat and cook for 6-7 hours or high heat for 3-4 hours, until the vegetables are tender.
About 20 minutes before serving, stir in the baby spinach and pasta. Replace the lid and let cook until the pasta is tender.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and top with grated parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1360 mg | 29% | |
*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.
