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Slow Cooker Minestrone Soup with Beans

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Soups
Cuisine Italian
Servings 8 servings
Calories 300 kcal

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)

Instructions
 

  • Prepare vegetables: Chop onion, carrots, celery, zucchini, and green beans; mince garlic.
  • 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.
  • Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
  • Add pasta: About 20–25 minutes before serving, stir in pasta and cook until tender.
  • Add greens (optional): Stir in spinach or kale during the last 5–10 minutes of cooking.
  • Serve: Ladle soup into bowls and garnish with fresh parsley and grated Parmesan cheese.