Slow Cooker Minestrone Soup Recipe
User Reviews
4.9
Slow Cooker Minestrone Soup Recipe
Description
Slow Cooker Minestrone Soup Recipe features white beans pureed with broth to create a creamy base enriched by sautéed carrots, celery, onion, and garlic. Fresh rosemary, bay leaves, basil, and parsley add herbal brightness, while petite diced tomatoes bring acidity. The addition of zucchini and fresh or frozen spinach contributes color and nutrition. Small pasta is cooked separately or within the soup near the end to maintain a tender yet firm texture. Parmesan cheese, including the rind during cooking, imparts a subtle savory depth.
The soup offers a balance of creamy bean texture and tender vegetables, with a broth packed with vegetable and herb flavors. The long, slow cooking melds ingredients gently, making it an ideal recipe for setting in the morning and serving later in the day. The fresh herbs brighten the rich broth, while the Parmesan accentuates the savory notes.
This minestrone works well as a filling lunch or a starter to a more substantial dinner. It pairs nicely with crusty bread or a simple salad for a balanced meal. Its vegetable-forward profile and bean puree give it satisfying heartiness without heaviness.
Ingredients
- 1 ounce can White beans (drained, rinsed (cannellini or navy))
- 32 oz chicken broth or vegetable broth for vegetarians, reduced sodium, container
- 2 tsp olive oil
- 1/2 cup onion chopped
- 1 cup carrot diced
- 1/2 cup celery diced
- 2 garlic minced, cloves
- 1 oz can diced tomatoes petite
- Parmesan Cheese optional, rind
- 1 rosemary fresh sprig
- 2 bay leaf
- 2 tbsp basil chopped, fresh
- 1/4 cup Italian parsley chopped, fresh
- 1/2 tsp kosher salt fresh
- 1/2 tsp black pepper fresh
- 1 medium zucchini (8 oz each, diced)
- 2 cups chopped fresh (or frozen defrosted spinach)
- 2 cups small pasta al dente (or GF pasta, cooked, such as ditalini
- Parmesan Cheese optional, extra, for garnish
Instructions
- Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
- Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
- Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
- Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
- Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
- Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
- Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
- Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
- Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
- Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 190kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Sodium | 483mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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