Go Back

Cozy Crockpot Minestrone Soup

A ridiculously easy minestrone soup recipe that can be made in a slow cooker, perfect for a weeknight dinner. It's a hearty, healthy, and crowd-pleasing classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 servings

Equipment

  • Slow Cooker
  • Airtight container for storing leftovers

Ingredients
  

Main ingredients

  • 4 cups vegetable broth The savory base that brings everything together.
  • 1 (15 oz) can diced tomatoes For that lovely burst of tomato goodness. No need to drain these little gems!
  • 1 onion The aromatic foundation. A yellow or sweet onion works beautifully here.
  • 2 carrots Adding a touch of sweetness and that classic soup texture.
  • 1 zucchini It might seem odd, but trust me, it adds a wonderful freshness and softens perfectly.
  • 1 (15 oz) can kidney beans For protein and a satisfying, hearty bite. Drained and rinsed.
  • 1 cup small pasta Little shapes are the best for soaking up all that delicious broth. Ditalini, elbow macaroni, or even tiny shells work wonders.
  • 1 teaspoon dried oregano A fragrant herb that’s practically synonymous with Italian cooking.
  • 1 teaspoon dried basil The perfect partner to oregano, adding that classic herby flavor.
  • salt To taste. The finishing touches that make all the flavors sing.
  • pepper To taste. The finishing touches that make all the flavors sing.
  • fresh parsley For garnish. A sprinkle of green magic to brighten everything up!

Instructions
 

  • Combine all the goodness: Grab your slow cooker. Pour in the vegetable broth, add the can of diced tomatoes, your diced onion, carrots, and zucchini. Don’t forget to toss in those drained and rinsed kidney beans, the cup of small pasta, the dried oregano, and the dried basil.
  • Give it a stir: Gently stir everything together. Make sure all those wonderful ingredients are mingling and getting to know each other in the pot.
  • Let the magic happen: Cover your slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours.
  • Season to perfection: Once your soup is done, give it a taste. Add salt and pepper until it’s just right for your palate.
  • Serve and enjoy: Ladle your steaming hot minestrone into bowls. Top with a generous sprinkle of fresh parsley for that pop of color and freshness. Enjoy every comforting spoonful!

Notes

If you plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls just before serving to prevent it from becoming mushy. Always drain and rinse canned beans. You can chop veggies the night before for quicker morning assembly. Don't skip tasting and adjusting seasoning at the end.