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Hearty Slow Cooker Minestrone

A comforting and hearty minestrone soup loaded with fresh vegetables and beans, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil Choose extra virgin for more flavor.
  • 1 medium onion, diced Any variety will work.
  • 2 cloves garlic, minced Fresh is best.
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 can diced tomatoes (15 ounces), with juices
  • 4 cups vegetable broth Low-sodium preferred.
  • 1 can kidney beans (15 ounces), drained and rinsed
  • 1 cup green beans, trimmed and chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1 cup whole wheat pasta Or your choice of pasta.
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Wash and dice all your vegetables. The more uniform the pieces, the better they’ll cook together!
Cooking
  1. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
  2. Transfer the sautéed onion and garlic to your slow cooker. Add carrots, celery, zucchini, diced tomatoes (with juices), vegetable broth, kidney beans, green beans, dried basil, and oregano. Season with salt and pepper.
  3. Stir everything together, cover the slow cooker, and set it on low for 4-6 hours.
  4. In the last 30 minutes of cooking, stir in the pasta.
  5. Once the pasta is cooked, scoop your hearty minestrone into bowls and garnish with fresh parsley.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. Add a splash of broth when reheating to maintain texture.