Crockpot Minestrone Soup

There’s just something so comforting about a warm bowl of minestrone soup, especially when it’s loaded with veggies, beans, and pasta. And guess what? The crockpot does most of the work for you! This recipe is perfect for busy families because it’s healthy, hearty, and so easy to make. Plus, it’s a great way to sneak in those veggies for the kids. Let’s get started—you’re gonna love it!

What You’ll Need

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup fresh green beans, trimmed and chopped
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• 1 cup small pasta (like ditalini or small shells)
• 2 cups fresh baby spinach
• Grated Parmesan cheese and chopped parsley for garnish (optional)

Tools:

• Crockpot (slow cooker)
• Cutting board
• Knife
• Measuring cups and spoons
• Large spoon for stirring

Pro Tips

1. Don’t Overcook the Pasta: Add the pasta in the last 20-30 minutes so it doesn’t get mushy.
2. Use What You Have: Swap out veggies or beans with what’s in your fridge—this soup is super flexible.
3. Boost the Flavor: A splash of balsamic vinegar before serving really brightens up the broth.
4. Kid-Friendly Tip: Chop the veggies small, or even blend a little of the soup to “hide” the veggies.
5. Make It Your Own: Add a pinch of red pepper flakes for a bit of heat, or leave it out for a milder version.

Substitutions & Variations

• Use chicken broth instead of vegetable broth for a non-vegan option.
• Try chickpeas or black beans if you don’t have kidney or cannellini beans.
• Gluten-free? Use gluten-free pasta or skip the pasta altogether.
• Add a protein boost with cooked sausage or shredded chicken.

Make Ahead Tips

• Chop all the veggies the night before and store them in the fridge.
• You can make the entire soup ahead of time (minus the pasta), then add the pasta when reheating.

Instructions

Step 1: Prep Your Veggies

Dice the onion, garlic, carrots, celery, zucchini, and green beans.

Step 2: Add Ingredients to Crockpot

In the crockpot, combine olive oil, onion, garlic, carrots, celery, zucchini, green beans, diced tomatoes (with juices), kidney beans, cannellini beans, vegetable broth, water, basil, oregano, thyme, salt, and pepper. Stir to combine.

Step 3: Cook the Soup

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Step 4: Add the Pasta and Spinach

30 minutes before serving, stir in the pasta and spinach. Cover and cook until the pasta is tender.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with grated Parmesan cheese and parsley, if desired. Serve with crusty bread on the side.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze portions (without pasta) for up to 3 months. Thaw and add cooked pasta when reheating.

Conclusion

This Crockpot Minestrone Soup is the ultimate cozy meal that’s easy, healthy, and family-approved. Whether you’re making it for a weeknight dinner or meal-prepping for the week, it’s sure to become a favorite. Give it a try and let me know in the comments how it turned out—or if you have any fun twists to share! 🥣🍅