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Slow Cooker Minestrone
Dominique

Slow Cooker Minestrone

This Slow Cooker Minestrone delivers comfort in every spoonful, perfectly balancing fresh flavors with satisfying textures. It is a wholesome dish packed with vibrant vegetables, hearty pasta, and a rich, savory broth.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 large Yellow onion, diced
  • 3 cloves Garlic, minced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 1 (28 oz) can Crushed tomatoes
  • 1 (15 oz) can Diced tomatoes, undrained
  • 6 cups Vegetable broth (or chicken broth)
  • 1 (15 oz) can Kidney beans, rinsed and drained
  • 1 (15 oz) can Cannellini beans, rinsed and drained
  • 1 cup Ditalini pasta (or small pasta like elbow macaroni)
  • 1 cup fresh or frozen Green beans, trimmed and halved
  • 2 cups fresh Spinach, roughly chopped
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • ½ tsp dried Thyme
  • ¼ tsp Red pepper flakes (optional, for a little kick)
  • Salt and freshly ground Black pepper, to taste
  • Freshly grated Parmesan cheese, for serving
  • Fresh Parsley, chopped, for garnish

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes (if using) and cook for another minute until fragrant. Transfer the sautéed vegetables to your slow cooker.
  2. Add the crushed tomatoes, diced tomatoes (undrained), vegetable broth, kidney beans, and cannellini beans to the slow cooker. Stir everything gently to combine.
  3. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. About 30-45 minutes before serving, add the ditalini pasta and green beans to the slow cooker. Stir well.
  5. Cook until the pasta is al dente and the green beans are tender-crisp. Stir in the fresh spinach until it wilts, then season generously with salt and freshly ground black pepper to taste. Ladle into bowls and serve with Parmesan cheese and parsley.

Notes

This recipe is vegetarian if using vegetable broth. It can be made vegan by omitting the cheese. For a heartier meal, meat can be added. Store leftovers properly to enjoy them later.