Name: Crockpot Minestrone Soup
Prep time: 10 min
Cook time: PT-491725H26M19S
Cuisine: Italian
Ingredients: Carrots (2 large, chopped); Celery (3 sticks, chopped); Onion (1, chopped); Garlic (3-4 cloves, minced); Vegetable broth (6 cups); Diced tomatoes (28 oz can); Tomato paste (1 tablespoon); Parmesan rind (1); Salt (1 teaspoon); Black pepper (½ teaspoon); Dried oregano (½ teaspoon); Dried rosemary (½ teaspoon); Dried basil (½ teaspoon); Red kidney beans (16 oz can); Cannellini beans (15.5 oz can); Frozen cut green beans (1 cup, thawed); Ditalini pasta (1 cup, dried); Baby spinach (2 cups, chopped); Shredded Parmesan (for serving)

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The warm aroma of simmering tomatoes and herbs wafts through the kitchen, inviting you into a world of comforting flavors. This Crockpot Minestrone Soup is colorful and cozy, a vibrant medley of vegetables and pasta nestled in a rich tomato broth. Just imagine the first spoonful: the tender carrots yielding softly, the beans offering a delightful creaminess, and the fresh spinach wilting gently to meld with the savory goodness. Each bite feels like a warm hug on a chilly day, making it the perfect dish for family gatherings or quiet nights at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Minestrone Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Minestrone Soup

As the leaves turn and that brisk chill settles in, I’m reminded of Sundays spent at my grandmother’s kitchen table, where a hearty soup was always bubbling on the stove. There was something magical about her ability to transform humble ingredients into a bowl of warmth and love. It’s those cherished memories that inspire me to whip up this Crockpot Minestrone Soup, letting the slow cooker do the heavy lifting while I catch up on my favorite book or sip a steaming cup of tea. I can’t wait for you to make this easy, flavorful dish—I promise it will become a regular star in your meal rotation!

Why You’ll Love This Recipe

Simple & Quick: You can get this soup ready in just 10 minutes and then let the crockpot work its magic for up to 8 hours.
Irresistible Flavor: Bursting with fresh veggies, aromatic herbs, and tender pasta, each spoonful is a delightful taste sensation.
Eye-Catching Appeal: The vibrant colors of the ingredients create a beautiful bowl that’s as enjoyable to look at as it is to eat.
Flexible Serving: Perfect for lunch, dinner, or meal prep for those busy weekdays—just portion it out and reheat!
Diet-Friendly Options: This soup is easily made gluten-free or vegan by adjusting a few ingredients without sacrificing taste.

Ingredients You’ll Need

Carrots (2 large, chopped): Sweet and earthy, carrots add a natural sweetness and robust texture to the soup. Feel free to substitute with parsnips if you’re looking to mix things up.
Celery (3 sticks, chopped): Celery brings a refreshing crunch and depth of flavor. If you need a substitute, you could use fennel for a unique twist.
Onion (1, chopped): The foundation of flavor, onion soaks up the broth’s goodness. A yellow onion is perfect here or try a sweet onion for added flavor.
Garlic (3-4 cloves, minced): Garlic provides a savory aromatic quality; breaking it down helps release its natural oils. If you are in a pinch, garlic powder will work too, but fresh is best.
Vegetable broth (6 cups): The base of your soup, vegetable broth enhances the overall flavor. Homemade broth is fantastic, or opt for a low-sodium store-bought variety.
Diced tomatoes (28 oz can): Packed with flavor, canned tomatoes add acidity and richness. Opt for fire-roasted for a deeper, smokier taste.
Tomato paste (1 tablespoon): This concentrates the tomato flavor, thickening the broth. If fresh is available, you could use fresh tomatoes instead, but the paste works best in slower cooking.
Parmesan rind (1): Don’t toss that rind! It infuses an incredible umami flavor as it simmers. If you don’t have one, feel free to skip or substitute with nutritional yeast for a vegan option.
Salt (1 teaspoon): Enhances the flavors of the soup. Adjust to taste as desired.
Black pepper (½ teaspoon): Adds warmth and slight heat.
Dried oregano (½ teaspoon): A classic Italian herb that complements the tomatoes beautifully.
Dried rosemary (½ teaspoon): This herb contributes a woodsy flavor. Use fresh if you have it available—just remember that fresh herbs are more potent!
Dried basil (½ teaspoon): Another Italian essential, basil provides a sweet, peppery aroma that pairs perfectly with the tomatoes.
Red kidney beans (16 oz can): Creamy and hearty, these beans add protein. Cannellini or black beans can work as alternatives.
Cannellini beans (15.5 oz can): Their smooth texture adds richness—feel free to swap them for chickpeas or any beans you love.
Frozen cut green beans (1 cup, thawed): These give the soup a fresh texture. Fresh green beans can also be used; just chop them into smaller pieces.
Ditalini pasta (1 cup, dried): This small pasta holds onto the broth perfectly. Substitute with any small pasta shape like elbows or shells if needed.
Baby spinach (2 cups, chopped): Fresh and vibrant, spinach adds color and nutrition. Kale or Swiss chard could be great substitutions if you prefer heartier greens.
Shredded Parmesan (for serving): Sprinkle on top for an extra layer of flavor. Nutritional yeast is a perfect vegan substitute.

How to Make Crockpot Minestrone Soup

Chop the Veggies: Begin by finely chopping your carrots, celery, and onion; mince your garlic as well. These veggies are the stars that add both flavor and texture to your **Crockpot Minestrone Soup**. The more even your chop, the better they cook, so take your time to get them just right!

Combine Ingredients: Toss the chopped vegetables into your slow cooker. Pour in those six cups of vegetable broth, then the can of diced tomatoes along with a tablespoon of tomato paste, stirring everything together. This blending of flavors starts right away, so don’t skip this crucial step!

Add the Parmesan Rind: If you have a Parmesan cheese rind lying around, toss it in for an authentic Italian twist—this will deepen the flavor of the soup beautifully as it cooks. Season with salt, pepper, oregano, rosemary, and basil, stirring gently to combine.

Cover and Cook: Now, cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the veggies are fork-tender and the aroma fills your kitchen with deliciousness. It’ll be hard to wait!

Add the Beans and Pasta: Approximately 45 minutes before you plan on serving, stir in the red kidney beans, cannellini beans, thawed green beans, and dried ditalini pasta. Allow everything to simmer until the pasta is perfectly cooked—al dente is the goal here!

Stir in Spinach: Just before serving, fold in your chopped baby spinach. It’ll wilt down attractively, adding a splash of bright green and a burst of freshness to your hearty soup.

Serve and Enjoy: Ladle your **Crockpot Minestrone Soup** into bowls, and top generously with shredded Parmesan. This final touch will create a mouthwatering and comforting dish that beckons you to enjoy each spoonful!

Storing & Reheating

To store your leftover Crockpot Minestrone Soup, allow it to cool and then transfer to an airtight container. It can safely sit at room temperature for about an hour after cooking; however, refrigerate it for up to 4 days for best results. For longer storage, opt for freezer-safe containers and enjoy the soup for up to 3 months! When it’s time to reheat, simply warm it on the stovetop over low heat, stirring occasionally, until heated through—about 10-15 minutes. Keep in mind, the pasta may soak up extra liquid when stored, so add a splash of water or broth when reheating if you prefer a more soupy texture!

Chef’s Helpful Tips

Make sure to chop your veggies evenly; this ensures they will cook uniformly in the slow cooker.
To avoid mushy pasta, always add it during the last cooking phase. This keeps it from becoming a soggy mess.
Experiment with herbs based on your taste preferences. Fresh herbs can elevate the flavor but may need adjustments in quantity.
If you want to jazz it up even more, feel free to add in some fresh lemon juice or zest right before serving for a burst of brightness!
This soup is fantastic for meal prep; it tastes even better the next day as the flavors meld together and intensify.

There’s no denying the heartwarming essence of a comforting bowl of Crockpot Minestrone Soup. The blend of fresh ingredients and slow cooking captures the essence of homey goodness, allowing you to enjoy the simple pleasures that come from a lovingly prepared meal. Don’t hesitate to experiment with spices, vegetables, or grains, making this soup uniquely yours! So grab that slow cooker and allow yourself to savor the process—each ladle full brings familiarity and joy.

Recipe FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! Using fresh vegetables can enhance the flavor and texture of your Crockpot Minestrone Soup. Just chop them to similar sizes as the recipe suggests, and they’ll cook wonderfully in the slow cooker. You might want to add vegetables like zucchini, bell peppers, or peas to customize your soup.

How do I make this soup gluten-free?

Simply substitute the ditalini pasta with a gluten-free pasta alternative. There are many fantastic gluten-free pasta options available that will still give you that comforting, hearty feel in your Crockpot Minestrone Soup!

Is minestrone soup suitable for freezing?

Yes! This soup freezes great. Just remember to let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Just thaw in the refrigerator overnight before reheating!

Can I add more protein to this minestrone soup?

Certainly! You can incorporate cooked chicken, turkey, or even some Italian sausage for added flavor and protein. Just mix it in during the last cooking phase to warm it through without overcooking. Enjoy your personalized version of Crockpot Minestrone Soup!