Homemade Minestrone Soup {Slow Cooker} brings together everything you crave in a wholesome, comforting bowl: hearty beans, vibrant vegetables, savory broth, and tender pasta, all slowly melded to perfection. This Italian classic is a true celebration of color and texture, with each spoonful bursting with rustic flavor and goodness. Easy to customize and even easier to prepare, it’s a recipe I reach for on busy days, lazy Sundays, and anytime I want my kitchen to smell like a cozy Italian trattoria.
Ingredients You’ll Need
These simple and straightforward ingredients are the heart and soul of Homemade Minestrone Soup {Slow Cooker}. Each one plays an important part, from building the savory base to adding the pops of color and texture that make this soup so irresistible.
- Olive oil: Imparts lush flavor and helps sauté the veggies as everything warms up together in the slow cooker.
- Onion: Lays a sweet, aromatic foundation that gives body to the broth.
- Garlic: Adds irresistible fragrance and deep, warming flavor.
- Carrots: Deliver subtle sweetness and pop with color and bite as they tenderize.
- Celery: Lends crispness and earthy undertones that balance the soup perfectly.
- Zucchini: Softens into delicate, buttery bites, absorbing the flavors around it.
- Green beans: Bring freshness and crunch, keeping things lively in every spoonful.
- Diced tomatoes (with juices): Create a tangy, rich base and infuse every layer with vibrant tomato flavor.
- Red kidney beans: Offer creamy texture and added heartiness, making each serving satisfyingly substantial.
- Cannellini beans: Provide silkiness and a mild, nutty note that ties together the meatier elements.
- Vegetable broth: Deepens the savory flavors and steeps everything in satisfying warmth.
- Water: Helps balance the richness of the broth, ensuring a perfect consistency.
- Dried oregano: Delivers Italian backbone with its bold, herby notes.
- Dried basil: Offers a gentle, floral sweetness that brightens the soup.
- Thyme: Adds subtle, earthy complexity that weaves through every bite.
- Salt: Makes all the individual flavors sing together beautifully.
- Black pepper: Gives a gentle, peppery warmth that balances the sweetness of the vegetables.
- Bay leaf: Simmered for hours, it imparts aromatic depth.
- Small pasta (like ditalini or elbow): Brings comfort and body, soaking up the broth’s deliciousness.
- Baby spinach (optional): Wilts into ribbons of green, adding a burst of nutrition and beautiful color.
- Grated Parmesan (optional): Finishes everything with a salty, savory flourish—totally irresistible.
How to Make Homemade Minestrone Soup {Slow Cooker}
Step 1: Load Up the Slow Cooker
Begin by adding the olive oil, onion, garlic, carrots, celery, zucchini, green beans, diced tomatoes (with all their juices), both kinds of beans, vegetable broth, water, oregano, basil, thyme, salt, pepper, and bay leaf directly into your trusty 6-quart slow cooker. There’s no need to precook anything—just chop, drop, and stir! Mixing everything well ensures those gorgeous flavors can start getting to know one another right away.
Step 2: Set and Forget
Secure the lid and set your slow cooker to low for 6–8 hours or high for 3–4 hours. This is where the magic of Homemade Minestrone Soup {Slow Cooker} happens—low and slow is the secret to transforming simple vegetables into a deeply flavorful, harmonious soup where every bite tells a story.
Step 3: Pasta and Spinach Finale
About 30 minutes before serving, lift the lid and stir in the small pasta and baby spinach if you’re including it. The pasta will soak up the gorgeous broth and turn perfectly tender, while the spinach wilts into emerald ribbons, adding freshness without overpowering the batch.
Step 4: Finishing Touches
Before serving, remember to fish out and discard the bay leaf—it’s done its job. Ladle the Homemade Minestrone Soup {Slow Cooker} into bowls, piping hot. Add a sprinkle of grated Parmesan if you wish, and get ready to dive into pure slow-cooked comfort!
How to Serve Homemade Minestrone Soup {Slow Cooker}
Garnishes
A heaping spoonful of grated Parmesan is classic—let it melt right into the steamy bowl for a savory punch. Freshly cracked black pepper, a drizzle of good olive oil, or a sprinkle of chopped basil or parsley also do wonders to enhance the flavors and add color to your finished soup.
Side Dishes
This soup pairs beautifully with crusty bread (ciabatta or a hunk of sourdough are my favorites), a simple green salad with a zesty vinaigrette, or even garlic bread if you’re feeling extra cozy. The soup’s hearty nature means it’s also hearty enough to stand alone as a complete meal!
Creative Ways to Present
Try serving Homemade Minestrone Soup {Slow Cooker} in rustic mugs for a casual gathering, or ladle it over a scoop of cooked rice or quinoa for a creative twist. Presenting the soup “family style” in a big pot at the table invites everyone to help themselves and makes the meal feel warm and communal.
Make Ahead and Storage
Storing Leftovers
Transfer any extra Homemade Minestrone Soup {Slow Cooker} to airtight containers once it has cooled to room temperature. It will stay fresh in the refrigerator for up to four days, and you’ll find that the flavors often deepen and develop overnight, making leftovers even more satisfying.
Freezing
This soup is a fantastic freezer meal! Simply let the Homemade Minestrone Soup {Slow Cooker} cool, pack it into individual freezer-safe containers or zip-top bags (leaving space for expansion), and freeze for up to three months. For best results, freeze before adding the pasta, then add freshly cooked pasta to individual portions as you reheat.
Reheating
To reheat, simply transfer desired portions to a saucepan and warm gently over medium heat, adding a splash of broth or water if the soup has thickened. If reheating from frozen, thaw overnight in the fridge or use your microwave’s defrost function, then proceed as normal. Just be careful not to overcook the pasta the second time around!
FAQs
Can I use different vegetables in Homemade Minestrone Soup {Slow Cooker}?
Absolutely! One of the joys of minestrone is its flexibility—feel free to swap in seasonal veggies like bell peppers, potatoes, peas, or even butternut squash. It’s a wonderful way to use up odds and ends in your fridge.
Is Homemade Minestrone Soup {Slow Cooker} gluten-free?
It can be! Just use your favorite small gluten-free pasta or omit the pasta altogether and add cooked rice or quinoa at the end for a similarly hearty effect.
Can I make Homemade Minestrone Soup {Slow Cooker} vegan?
Yes—just be sure to skip the Parmesan or use a dairy-free grated cheese instead. The soup itself is naturally vegan as long as the garnish is kept plant-based.
What if I don’t have a slow cooker?
No worries! You can make this soup on the stovetop by simmering everything (except the pasta and spinach) in a large pot over medium-low heat for about an hour, then adding the pasta and spinach until the pasta is tender.
Can I freeze leftovers with the pasta?
Technically yes, but the pasta may become a bit softer when thawed and reheated. For the best texture, freeze the soup without pasta, then add freshly cooked pasta just before serving.
Final Thoughts
If you’re looking for a recipe to cozy up your weeknights or wow your family with minimal effort, give Homemade Minestrone Soup {Slow Cooker} a try. It’s nourishing, adaptable, and full of soul-soothing flavor—the kind of meal that invites second helpings and brings smiles all around. I hope it becomes a beloved staple in your recipe rotation, too!
Print
Homemade Minestrone Soup {Slow Cooker} Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Homemade Minestrone Soup recipe is a hearty and nutritious dish perfect for a comforting meal. Made with a variety of vegetables, beans, and flavorful herbs, this slow cooker version is easy to prepare and yields a delicious soup that the whole family will enjoy.
Ingredients
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Additional Ingredients:
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3/4 cup small pasta, like ditalini or elbow
- 2 cups baby spinach (optional)
- Grated Parmesan for serving (optional)
Instructions
- Prepare Vegetable Mixture: In a 6-quart slow cooker, combine olive oil, onion, garlic, carrots, celery, zucchini, green beans, diced tomatoes, kidney beans, cannellini beans, vegetable broth, water, oregano, basil, thyme, salt, pepper, and bay leaf. Stir well.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours until vegetables are tender.
- Add Pasta and Spinach: About 30 minutes before serving, stir in pasta and baby spinach if desired. Cover and continue cooking on high until pasta is tender.
- Serve: Remove the bay leaf before serving. Ladle into bowls and top with grated Parmesan if desired.
Notes
- You can substitute other beans or veggies based on what you have on hand.
- For a gluten-free version, use gluten-free pasta or omit the pasta and add cooked rice before serving.
- This soup stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 6g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
