Homemade Minestrone Soup (Slow Cooker)
Ingredients
- 2 cansdiced tomatoes
- 2 tbsptomato paste
- ¼ csun-dried tomato pesto
homemade or store-bought
- 1parmesan rind
- 4 cvegetable stock
- 2 cwater
- 1 ccarrots
diced
- 1 ¼ ccelery
diced
- 1 ½ cwhite onion
diced
- 4 clovesgarlic
minced
- 1 tspdried oregano
- 1 sprigrosemary
or 1/2 teaspoon dried
- 2bay leaves
- salt and pepper to taste
- 1 canred kidney beans
drained and rinsed
- 1 cangreat northern beans
drained and rinsed
- 1 ½ czucchini
diced
- 1 ½ ctubular pasta
ditalini
- 1 cfrozen green beans
thawed
- 2 ½ cbaby spinach
chopped
- finely shredded parmesan cheese
for serving, or romano
Directions
- 1
Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
- 2
Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.
Homemade Minestrone Soup (Slow Cooker)
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About this Recipe
Craving a deeply comforting, hearty bowl of minestrone soup that practically makes itself? This homemade slow cooker minestrone soup delivers on all fronts, offering a richness and depth of flavor that genuinely elevates it beyond standard takeout fare, including Olive Garden's version. You'll love how effortlessly this recipe transforms simple ingredients into a truly satisfying meal.
Why This Homemade Minestrone Is a Must-Try
This isn't just another soup; it's a testament to slow cooking magic. By gently simmering a generous array of good-for-you vegetables like spinach and zucchini, alongside protein-packed red kidney beans and great northern beans, you get a healthy, nutritious soup that keeps you feeling full for hours. The addition of sun-dried tomato pesto and a parmesan rind infuses every spoonful with an incredible, savory complexity that sets this recipe apart.
Prepare for a wonderfully aromatic experience as this slow cooker minestrone simmers, filling your home with the inviting scents of Italian herbs and robust vegetables. You'll enjoy a vibrant, wholesome soup brimming with tender beans, perfectly cooked pasta, and a medley of flavorful vegetables in a rich, savory broth. It's a comforting bowl that feels both indulgent and incredibly nourishing, perfect for chilly evenings or a satisfying lunch.
Customization & Variations
One of the beauties of this minestrone is its adaptability. This recipe is naturally vegan and vegetarian-friendly (simply omit the optional parmesan cheese for serving). Feel free to swap the red kidney beans or great northern beans for cannellini or navy beans based on what you have. If you're out of fresh rosemary, the dried equivalent works beautifully, as noted. You can also experiment with other small pasta shapes if ditalini isn't available.
This hearty soup is truly a meal in itself, making it ideal for cozy fall evenings or a rainy day feast. Serve it piping hot, garnished with a sprinkle of finely shredded parmesan or romano cheese for an extra layer of savory goodness, and perhaps a crusty piece of bread for dipping.