Slow Cooker Vegetarian Minestrone – A Hearty, Wholesome Italian
This Slow Cooker Vegetarian Minestrone combines vegetables, beans, tomatoes, herbs, and pasta in a rich vegetable broth. Slowly simmered for maximum flavor, this healthy and satisfying soup is perfect for meal prep, family dinners, and cold-weather comfort food.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 3 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
Add Near the End
- 1 cup small pasta (ditalini, elbow, or small shells)
- 2 cups fresh spinach
Optional Garnishes
- Grated Parmesan cheese
- Fresh parsley
- Cracked black pepper
Instructions
- Add onion, carrots, celery, zucchini, green beans, and garlic to the slow cooker.
- Stir in diced tomatoes, kidney beans, cannellini beans, vegetable broth, tomato paste, basil, oregano, salt, pepper, and bay leaf.Mix well.
- Cover with the lid.Cook on Low for 6–8 hours or High for 3–4 hours.
- About 30 minutes before serving, stir in the pasta.Continue cooking until the pasta is tender.
- Stir in fresh spinach during the last 5 minutes of cooking.Allow it to wilt into the soup.
- Remove the bay leaf.Ladle soup into bowls.Garnish with Parmesan cheese and parsley if desired.
Notes
- Add pasta near the end to prevent overcooking.
- Use low-sodium vegetable broth when possible.
- Fresh vegetables provide the best flavour and texture.
- Minestrone thickens as it sits.
- The recipe is naturally vegetarian.
- Add extra broth when reheating if needed.
- Fresh spinach adds color and nutrition.
- The soup freezes well without the pasta.