Slow Cooker Minestrone Soup

5 from 3 votes

Slow Cooker Minestrone Soup

This Slow Cooker Minestrone Soup is thick, comforting, and packed full of vegetables! It's so flavourful and easy to make, and it's the perfect way to warm up on a cold day!

Course Dinner, Main Course, Soup

Cuisine American, Healthy, Italian, Mediterranean

Keyword Best Ever Slow Cooker Minestrone Soup, Crock Pot Minestrone, Crock Pot Soup, Healthy Slow Cooker Soup, Minestrone Soup

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 115kcal

Author Chrissie

Equipment

Ingredients

1 small zucchini chopped
14 ounce canned kidney beans rinsed and drained
14 ounce white beans canned, rinsed and drained
2 medium carrots chopped
1 medium onion diced
2 stalks celery chopped
1 cup red potatoes chopped, skins on
3/4 cup cut green beans fresh or frozen
3 cloves garlic finely chopped
1/2 teaspoon cumin
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
salt and pepper to taste
14 ounce canned diced tomatoes
1 tablespoon tomato paste
6-7 cups vegetable stock
1 cup pasta fusilli, macaroni, or small shells
parmesan cheese for serving
fresh parsley for serving

US Customary - Metric

Instructions

Add the zucchini, beans, carrots, onion, celery, potatoes, green beans, garlic, spices, salt and pepper, canned diced tomatoes, tomato paste, and vegetable stock to your slow cooker and stir well to combine. Depending on the size of your slow cooker and how thick you like your minestrone soup, add between 6 and 7 cups of stock (I usually add about 6 at first and sometimes add up to 1/2 cup more).
Add the lid and cook on high for 4-5 hours, stirring once or twice. The soup will thicken slightly as it cooks (thanks to the starch in the potatoes!).
Add the pasta and cook for 15 more minutes or until the pasta is al dente.
Serve with some grated or shaved parmesan and some freshly chopped parsley.

Video

Notes

Stove Top Instructions

This soup works well cooked in a Dutch Oven pot on the stovetop. Simply add some olive oil to the bottom of the pot, saute the onions, carrots, celery and garlic for a few minutes, and then add the remainder of the ingredients as directed. Bring to a boil, reduce to a simmer and continue simmering until the soup thickens up slightly and the vegetables are tender. Add the pasta as directed and serve.

Storage instructions

This soup keeps well in an airtight container in the fridge for 3-5 days.

If you're planning to store it for a few days, we recommend cooking the pasta separately and adding it to each bowl as you serve the soup. This will prevent the pasta from becoming over-hydrated as it sits in the liquid.

Freezing instructions

You can freeze this soup in freezer safe containers for up to 3 months.

If you're planning to freeze it, we recommend preparing the soup without the pasta as the pasta won't freeze well in the soup. For best results, cook the pasta separately and add it to each bowl as you serve the soup. This will prevent the pasta from becoming over-hydrated as it sits in the liquid, even when frozen.

Nutrition