Crock Pot Minestrone Soup

This Crock Pot Minestrone Soup is a hearty and veggie-packed recipe, which includes sun-dried tomato pesto and two kinds of beans. It’s a classic, foolproof recipe, ready in about 8 hours and 45 minutes.

Crock Pot Minestrone Soup Ingredients

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

How To Make Crock Pot Minestrone Soup

1. Add base ingredients to slow cooker: Combine the diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves in your Crock Pot. Season with salt and pepper.
2. Slow cook the soup: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3. Add beans, zucchini, and pasta: Stir in the red kidney beans, great northern beans, zucchini, and pasta. Cook on HIGH for an additional 20-25 minutes, or until the pasta is tender.
4. Finish with greens: Stir in the baby spinach and green beans. Cook for another 5 minutes, or until heated through.
5. Serve: Remove bay leaves and parmesan rind. Ladle the soup into bowls and top with shredded Parmesan cheese.

Recipe Tips

• What is a parmesan rind and why use it?
  It adds a deep umami flavor as the soup simmers. Remove before serving.
• Can I use dried beans instead of canned?
  Yes, but soak and cook them ahead of time since dried beans won’t soften properly in a Crock Pot.
• What pasta works best for minestrone?
  Ditalini is traditional, but elbow macaroni or small shells are good substitutes.
• Can I make this gluten-free?
  Use gluten-free pasta or omit the pasta entirely and add more beans or veggies.
• How to make it vegan:
  Skip the Parmesan cheese and ensure the pesto is dairy-free.

What To Serve With Minestrone Soup

This soup is filling but goes great with simple sides:

• Garlic bread or garlic toasts
• A crisp green salad
• Crusty Italian bread
• Roasted vegetables
• Grilled cheese sandwiches

How To Store Minestrone Soup

Refrigerate:
Let the soup cool, then store in airtight containers in the fridge for up to 4 days.

Freeze:
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Minestrone Soup Nutrition Facts

• Calories: 307
• Total Fat: 9.8g
• Saturated Fat: 0.3g
• Cholesterol: 2.5mg
• Sodium: 469.8mg
• Carbohydrates: 44.2g
• Dietary Fiber: 9.1g
• Sugars: 6.4g
• Protein: 12.8g
• Iron: 25%

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this minestrone on the stovetop instead?
Yes, simmer the soup for about 30-40 minutes before adding pasta and greens.

Why is my pasta mushy?
Overcooking can cause this. Add the pasta during the last 20 minutes only.

Can I make this ahead of time?
Yes, make the soup base ahead and store in the fridge. Add pasta and spinach when reheating.

What other veggies can I add?
Try mushrooms, corn, or bell peppers for more variety.

How to add protein without beans?
Add cooked chicken sausage or shredded rotisserie chicken before serving.

Try More Recipes:

• Crock Pot Green Pepper Soup
• Crock Pot Wisconsin Cheese Soup
• Crock Pot Great Northern Bean Soup