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Crockpot Minestrone Effortless Soup

CROCKPOT MINESTRONE SOUP

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Easy Crockpot Minestrone Soup recipe Healthy minestrone effortless cleanup

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian seasoning
  • 1 bay leaf
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 medium zucchini, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 5 ounces fresh spinach, roughly chopped
  • Salt and pepper to taste
  • Fresh basil (optional)
  • Grated Parmesan cheese (optional, omit for vegan)
  • Olive oil (optional, for garnish)
  • Pesto (optional, for garnish)

Instructions

  • Sauté the onion, carrots, and celery in olive oil in a skillet over medium heat for about 5-7 minutes, or until softened.
  • Transfer the sautéed vegetables to a Crockpot.
  • Add the garlic, vegetable broth, diced tomatoes (undrained), tomato paste, Italian seasoning, and bay leaf to the Crockpot.
  • Stir in the kidney beans, great northern beans, zucchini, and green beans.
  • Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  • During the last 30-60 minutes of cooking, add the pasta.
  • Stir in the spinach during the last few minutes of cooking until it wilts.
  • Remove the bay leaf before serving.
  • Season with salt and pepper to taste.
  • Garnish with fresh basil, Parmesan cheese, or a drizzle of olive oil, if desired.

Notes

This Crockpot Minestrone Soup recipe is my go-to for busy weeknights when I crave something healthy and satisfying. It’s naturally vegetarian (and easily vegan!), packed with nutrients, and incredibly forgiving – perfect for using up leftover veggies lurking in the crisper drawer. A warm hug in a bowl!