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Slow Cooker Minestrone Soup
4.5 from 96 votes

Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup is a hearty vegetable and bean stew, slowly cooked to blend flavors of tomatoes, kidney and cannellini beans, fresh green beans, zucchini, and whole wheat pasta. Seasoned with herbs like oregano, basil, rosemary, and a hint of red pepper flakes, this soup offers a thick, comforting texture suitable as a nourishing main meal, with optional Parmesan cheese for garnishing.

Prep Time
15 mins
Course: Main Course, Soup
Cuisine: American, International, Vegetarian, Vegan, gluten-free

Ingredients

  • 1 red onion diced, or yellow onion, small
  • 2 carrot diced, small
  • 2 celery diced, stalks
  • 4 cloves garlic minced
  • 1 1/2 cups Green bean trimmed and cut into 1/2-inch pieces, fresh
  • 1 diced tomatoes 28 oz can, with juices
  • 6 cups vegetable broth
  • 1 red kidney beans 15 oz can, rinsed and drained
  • 1 cannellini beans or Great Northern beans, rinsed and drained; 15 oz can
  • 2 bay leaf
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1/2 teaspoon rosemary dried
  • 1/8 teaspoon red pepper flakes
  • 1 zucchini diced, small
  • 1/2 cup whole wheat elbow pasta can use gluten-free pasta, dried
  • 1 cup spinach chopped, fresh
  • salt to taste
  • black pepper to taste
  • Parmesan Cheese for serving, optional, freshly grated

Instructions

    Cup of Yum
  1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.
  3. Note-for vegan, don't use the Parmesan cheese and for gluten-free, use gluten-free pasta.