Say hello to our new favorite Slow cooker Minestrone soup. This hearty and filling minestrone soup is loaded with chock full of healthy veggies, beans, and pasta in a rich tomato broth. Now, is there anything better than a big bowl of minestrone soup on a chilly evening!
The best part, skip the cheese as a topping, and this soup is completely vegan!
When the weather turns cold and snowy, a bowl of homemade Slow cooker Minestrone soup comes to the rescue. This robust and hearty soup is one of the healthiest soups on the blog as it is packed with vitamins, fiber, protein, and minerals.
My family and I love sipping on this soup on cold days because it is so comforting and downright delicious!
What is Minestrone Soup?
Minestrone is an Italian vegetarian soup that features:
- A combination of vegetables such as celery, spinach, and carrots,
- Rich tomato broth,
- A wide assortment of beans, and
- It usually contains either rice or noodles.
In short, it’s an extremely nutritious, well-balanced, healthy soup that is made in one-pot – all the magic happens in your crockpot from start to finish! It’s a perfectly balanced meal for a cold winter night.
The best part, this cozy bowl of goodness is just perfect for picky eaters as it’s a pasta soup!
RECIPE DETAIL – Wash and chop all the veggies. Add veggies to the slow cooker, season and cook on HIGH for 3-4 hours (or for 6-8 HOURS on low setting). I have used boiled kidney beans, but if you choose to add raw kidney beans than add them along with the veggies. Everything goes in the slow cooker and after 3-4 hours it comes out in the form of a chunky soup. To keep the pasta in it’s al dente form, add it at the last minute.
Other options for this soup would be –
- Add leafy greens
- Add other beans like navy beans or garbanzo beans
- Feel free to add meat or tofu to make it a full-bodied soup
- Add tomato basil pesto sauce and skip tomatoes and Italian seasoning.
LET ME KNOW WHAT YOU THINK!
This deeply comforting and soul-satisfying minestrone is loaded with tons of flavor and is a delicious tomato-y broth soup that I like to pair with garlic knots or dinner rolls. Do give it a try, and I am sure you’re going to enjoy it as much as we do!
Should you make this Slow cooker minestrone soup, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY SOME OTHER WINTER SOUPS!
Slow cooker Minestrone Soup
- 1½ tablespoons Olive oil
- ½ tablespoon Garlic paste
- 1 medium Onion chopped
- 3 stalks of Celery diced into cubes
- 2 small Carrots peeled, rinsed, and diced into cubes
- ½ cup Chopped Green Beans
- 2½ cups Crushed tomatoes
- 2 – Bay leaves
- 1 tablespoon Italian Herb Seasoning
- – – Salt to taste
- 4½ cups Vegetable stock
- 15 oz can of Kidney beans drained and rinsed
- ½ cup Macaroni Pasta
- Add olive oil, celery, onion, carrots, and green beans, to the bowl of a large slow cooker,
- Stir in diced tomatoes.
- Add garlic paste, bay leaves, Italian seasoning, black pepper, and salt.
- Pour in vegetable stock.
- Stir to combine.
- Close the lid and cook on a low setting for 5-6 hours or on a HIGH setting for 3-4 hours.
- Once the timer beeps, uncover teh soup. Carefully remove the bay leaves and discard them.
- Add kidney beans and stir to combine. Cook on HIGH for another 30 -45 minutes.
- Unplug the slow cooker, and add Marconi pasta to the soup.
- Cover the slow cooker and let the soup rest until the pasta is all cooked and tender.
- Add water to adjust the soup consistency.
- Serve hot and enjoy this filling soup with a crispy slice of focaccia bread!