Slow Cooker Minestrone with Pasta
This cozy, comforting minestrone soup is packed with hearty vegetables, beans, and tender pasta, all simmered to perfection in a slow cooker. It’s easy to make, endlessly adaptable, and perfect for chilly evenings or busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker on LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Italian
Ingredients
Scale
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 6 cups vegetable broth (low-sodium preferred)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 1 bay leaf
- Pinch red pepper flakes (optional)
- 1 cup small pasta shapes (ditalini, elbow, or small shells)
- 2 cups baby spinach or chopped kale
- 2 tablespoons balsamic vinegar
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Chop the onion, carrots, celery, zucchini, and green beans into bite-sized pieces. Mince the garlic.
- Layer the veggies in the slow cooker. Add the drained beans, diced tomatoes, tomato paste, and vegetable broth. Sprinkle in oregano, basil, thyme, black pepper, salt, bay leaf, and red pepper flakes (if using).
- Stir everything well and cover with the lid.
- Cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until vegetables are tender but not mushy.
- 20 minutes before serving, stir in the pasta. Cook on HIGH for 15-20 minutes, until pasta is tender but still has a bite.
- Stir in the spinach or kale and let it wilt for 2-3 minutes. Add balsamic vinegar.
- Taste and adjust seasoning as needed. Remove the bay leaf.
- Ladle into bowls, top with fresh parsley and Parmesan cheese if desired.
Notes
Add pasta only at the end to prevent it from getting mushy. For a vegan version, skip the Parmesan or use a plant-based alternative. If soup is too thick, add extra broth; if too thin, simmer uncovered for 10 minutes. Prep veggies the night before for easy assembly. Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: About 2 cups (480ml)
- Calories: 220
- Sugar: 8
- Sodium: 650
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 40
- Fiber: 8
- Protein: 7
Keywords: minestrone, slow cooker, soup, vegetarian, pasta, Italian, easy, comfort food, healthy, crockpot, weeknight dinner