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Close-up of a hearty bowl of crockpot minestrone soup, brimming with colorful vegetables, pasta, beans, and topped with grated cheese.

Hearty Crockpot Minestrone Soup

This easy crockpot minestrone soup is a comforting, veggie-packed meal made with pantry staples and fresh produce. Let your slow cooker do the work while you enjoy a hearty, nourishing bowl of Italian-inspired flavor.
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Course: Dinner, Soup
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup carrots, diced
  • 1 1/4 cup celery, diced
  • 1 1/2 cup white onion, diced
  • 4-5 cloves garlic, minced
  • 1 1/2 cups zucchini, diced
  • 1 cup frozen green beans, thawed
  • 2 1/2 cups baby spinach, chopped
  • 2 cans (14.5 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1/4 cup sun-dried tomato pesto
  • 4 cups vegetable stock
  • 2 cups water
  • 1 1/2 cups ditalini pasta
  • 1 tsp dried oregano
  • 1 sprig rosemary (or 1/2 tsp dried)
  • 2 bay leaves
  • 1 parmesan rind (optional)
  • Salt and pepper to taste
  • Finely shredded Parmesan cheese, for serving (optional)

Equipment

  • 6-quart slow cooker
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • can opener
  • garlic press (optional)

Method
 

  1. Dice carrots, celery, onion, and mince the garlic.
  2. In a 6-quart slow cooker, combine diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, and water.
  3. Add diced carrots, celery, onion, minced garlic, oregano, rosemary, and bay leaves. Stir and season with salt and pepper.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until vegetables are tender.
  5. Add zucchini, kidney beans, and great northern beans. Stir to combine.
  6. Stir in ditalini pasta and cook on HIGH for an additional 20–25 minutes until pasta is al dente.
  7. Add green beans and chopped spinach. Cook for 5 more minutes until spinach wilts. Remove bay leaves and parmesan rind.
  8. Serve hot, topped with grated Parmesan if desired.

Notes

Add a splash of balsamic vinegar or lemon juice before serving to brighten flavors. If freezing, consider cooking pasta separately to avoid mushiness. This recipe is highly customizable — swap beans, pasta, or veggies to fit your pantry or dietary needs.