Description
This hearty Crockpot Minestrone Soup is a comforting and flavorful Italian-inspired vegetable soup, slow-cooked to perfection with a variety of fresh vegetables, beans, and pasta. Infused with aromatic herbs and enriched with a parmesan rind, it’s an easy, wholesome meal ideal for busy days.
Ingredients
Vegetables
- 2 large carrots, chopped
- 3 celery sticks, chopped
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1 cup frozen cut green beans, thawed
- 2 cups baby spinach, chopped
Liquids & Canned Goods
- 6 cups vegetable broth
- 28 oz can diced tomatoes
- 1 tablespoon tomato paste
- 1 parmesan rind
- 16 oz can red kidney beans
- 15.5 oz can cannellini beans
Dry Ingredients & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- 1 cup dried ditalini pasta
For Serving
- Shredded parmesan cheese
Instructions
- Prepare Base Vegetables: Add the chopped carrots, celery, onion, and garlic to your slow cooker. Pour in the vegetable broth, diced tomatoes, and tomato paste. Stir to combine all ingredients.
- Add Seasonings and Parmesan Rind: Drop in the Parmesan rind to add depth of flavor. Season with salt, black pepper, oregano, rosemary, and basil to infuse the soup with aromatic herbs.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the vegetables are tender and flavors meld beautifully.
- Add Beans and Pasta: During the last 45–60 minutes of cooking, stir in the red kidney beans, cannellini beans, thawed green beans, and dried ditalini pasta. Allow the soup to simmer gently until the pasta is cooked and tender.
- Finish with Spinach and Serve: Just before serving, stir in the chopped baby spinach so it wilts gently into the soup. Ladle the hot soup into bowls and top with shredded Parmesan cheese for extra richness.
Notes
- You can substitute ditalini pasta with small shells or elbow macaroni.
- For a vegan version, omit the parmesan rind and cheese or use vegan parmesan substitutes.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- If you don’t have a parmesan rind, add an extra tablespoon of tomato paste to boost flavor.
- This soup can be thickened by cooking uncovered for the last 15 minutes or adding less broth.
