Introduction

Slow Cooker Minestrone Soup with Beans is a classic Italian vegetable soup that is both hearty and nourishing. Made with a medley of fresh vegetables, beans, pasta, and aromatic herbs, this slow cooker version allows the flavors to develop slowly for a rich, comforting taste with minimal effort.

Perfect for weeknight dinners, meal prep, or a cozy lunch, this soup is nutrient-dense, filling, and incredibly versatile. It’s an excellent way to enjoy a satisfying meal that’s packed with fiber, protein, and vegetables, all in one delicious bowl.

Why I Love This Recipe

I love this recipe because it’s simple, healthy, and full of flavor. The slow cooker does all the work while infusing the soup with rich, robust flavors. Each spoonful has tender vegetables, hearty beans, and perfectly cooked pasta, creating a comforting and satisfying experience.

It’s also versatile—you can swap vegetables based on what’s in season, use your favorite beans, or add greens like spinach or kale. The soup is filling enough to be a main course, yet light enough to enjoy any time.

Why This Dish Is a Must-Try

This dish is a must-try because it turns simple pantry staples into a vibrant, wholesome meal. Slow cooking ensures every ingredient is tender, the beans are creamy, and the vegetables release their natural flavors into the broth.

Minestrone soup is perfect for anyone who loves Italian flavors, comfort food, and easy one-pot meals. It’s also family-friendly, freezer-friendly, and suitable for meal prep, making it a versatile go-to recipe for busy lifestyles.

Preparation and Cooking Details

• Preparation Time: 15–20 minutes
• Cooking Time: 6–7 hours on low or 3–4 hours on high
• Total Time: 6–7 hours
• Servings: 6–8
• Calories: ~250–300 kcal per serving
• Course: Main Course / Soup
• Cuisine: Italian / Comfort Food

Ingredients

• 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz / 400 g) diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 cup small pasta (like ditalini or elbow)
• 2 cups fresh spinach or kale (optional, added near end)
• 2 tbsp olive oil
• Grated Parmesan cheese (for garnish)
• Fresh parsley, chopped (for garnish)

Cooking Directions

1. Prepare vegetables: Chop onion, carrots, celery, zucchini, and green beans; mince garlic.
2. Add ingredients to slow cooker: Combine onion, garlic, carrots, celery, zucchini, green beans, diced tomatoes, beans, broth, olive oil, oregano, basil, thyme, red pepper flakes, salt, and pepper.
3. Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
4. Add pasta: About 20–25 minutes before serving, stir in pasta and cook until tender.
5. Add greens (optional): Stir in spinach or kale during the last 5–10 minutes of cooking.
6. Serve: Ladle soup into bowls and garnish with fresh parsley and grated Parmesan cheese.

Step-by-Step Preparation Method

1. Chop all vegetables and mince garlic.
2. Add vegetables, beans, tomatoes, broth, olive oil, and seasonings to the slow cooker.
3. Cover and cook on low 6–7 hours or high 3–4 hours.
4. Add pasta 20–25 minutes before the end of cooking.
5. Add fresh greens during the last 5–10 minutes.
6. Stir well, taste for seasoning, and adjust salt and pepper.
7. Serve hot, garnished with parsley and Parmesan.

How to Serve

Serve hot with:

• Freshly grated Parmesan cheese
• Crusty bread or garlic bread on the side
• A drizzle of extra virgin olive oil for added richness

This soup can be a main course or a starter alongside a salad or sandwich.

Recipe Tips

• Cut vegetables into similar-sized pieces for even cooking.
• Use gluten-free pasta or skip pasta for a lower-carb version.
• Stir halfway through cooking for even distribution of flavors.
• Leftovers taste even better the next day as the flavors continue to meld.
• Adjust seasoning at the end to suit your taste.

Variations

• Spicy Minestrone: Add extra crushed red pepper flakes or chopped jalapeños.
• Vegetable-Packed: Include eggplant, bell peppers, or cauliflower for variety.
• Protein Boost: Add shredded chicken, turkey, or sausage.
• Whole Grain Pasta: Use whole wheat pasta for added fiber.
• Slow Cooker Freezer Meal: Assemble all ingredients (except pasta and greens) in a freezer-safe bag and freeze for up to 2 months. Thaw overnight before cooking.

Freezing and Storage

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Freeze in portions (without pasta) for up to 2 months. Add pasta when reheating.
• Reheating: Warm on the stove over medium heat, adding extra broth if needed.

Special Equipment Needed

• Slow cooker / crockpot (5–6 quart)
• Knife and cutting board
• Measuring spoons and cups

Frequently Asked Questions (FAQ)

Q: Can I use canned vegetables?
A: Yes, but adjust cooking time since canned vegetables cook faster than fresh.

Q: Can I use different types of beans?
A: Yes, black beans, chickpeas, or pinto beans work well.

Q: Can I make this gluten-free?
A: Yes, use gluten-free pasta or omit pasta entirely.

Q: Can I add pasta at the beginning?
A: No, pasta cooks quickly; adding it too early can make it mushy. Add 20–25 minutes before serving.

Q: Can I make this soup spicier?
A: Yes, add crushed red pepper flakes or chopped jalapeños.

Conclusion

Slow Cooker Minestrone Soup with Beans is a hearty, wholesome, and flavorful meal perfect for comforting weeknight dinners, healthy lunches, or meal prep. Packed with vegetables, beans, pasta, and aromatic herbs, this soup is nutritious, satisfying, and easy to make. With minimal prep, a slow cooker, and versatile ingredients, it’s a go-to recipe for anyone who loves Italian flavors, wholesome comfort food, and fuss-free cooking.