Go Back
Crockpot Minestrone Soup

Crockpot Minestrone Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 medium yellow onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tsp dried Italian seasoning
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 piece Parmesan rind (optional)
  • 1 cup small pasta
  • 2 cups packed fresh spinach or chopped kale
  • Grated Parmesan cheese, for serving

Method
 

  1. Combine onion, carrots, celery, garlic, zucchini, green beans, diced tomatoes, kidney beans, cannellini beans, broth, water, Italian seasoning, salt, pepper, bay leaf, and Parmesan rind (if using) in a 6-quart slow cooker. Stir well.
  2. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until vegetables are tender.
  3. Turn slow cooker to HIGH if it isn’t already. Stir in pasta, cover, and cook 20 to 30 minutes, until pasta is just tender. Stir once halfway through.
  4. Remove bay leaf and Parmesan rind. Stir in spinach or kale, cover, and let sit 2 to 3 minutes until wilted.
  5. Taste and adjust salt. Ladle into bowls, top with Parmesan, and serve hot.

Notes

If you prefer a longer, lower cook, use the 6 to 7 hour low setting and add the pasta at the end as directed. Leftover soup thickens overnight; thin with a splash of broth when reheating. The Parmesan rind adds a rich, savory note but is completely optional.