Hearty Crockpot Minestrone Soup with Pasta and Beans
A hearty slow cooker minestrone packed with vegetables, beans, tomatoes, pasta, and greens. An easy Italian-inspired vegetarian soup for family dinners and meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 carrots peeled and diced
- 3 celery stalks diced
- 1 medium zucchini diced
- 4 garlic cloves minced
- 1 can 28 ounces crushed tomatoes or diced tomatoes
- 1 can 15 ounces cannellini beans, drained and rinsed
- 1 can 15 ounces kidney beans, drained and rinsed
- 6 cups vegetable broth plus more as needed
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 cup ditalini or other small pasta
- 3 cups fresh spinach or chopped kale
- Grated Parmesan cheese and chopped parsley optional, for serving
Instructions
- Add olive oil, onion, carrots, celery, zucchini, garlic, tomatoes, cannellini beans, kidney beans, vegetable broth, Italian seasoning, basil, bay leaf, salt, and pepper to a 6-quart or larger slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender.
- Add the pasta during the final 20 to 30 minutes of cooking on high, or cook the pasta separately according to package directions and add it just before serving.
- Remove the bay leaf. Stir in spinach or kale and let it wilt for 3 to 5 minutes.
- Taste and adjust seasoning. Add extra broth if needed for your preferred consistency.
- Serve hot with Parmesan and parsley, if desired.
Notes
- Cook pasta separately if you want the best texture in leftovers.
- Store soup in the refrigerator for up to 4 days.
- Freeze the soup base without pasta for up to 3 months.