Description
A hearty and comforting Slow Cooker Minestrone packed with vegetables, beans, and pasta, simmered to perfection with fragrant herbs. This easy-to-make soup is perfect for a wholesome family meal that requires minimal prep and delivers maximum flavor.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
Beans & Tomatoes
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
Liquids & Seasonings
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pasta & Garnish
- 1 cup small pasta (like ditalini or elbow macaroni)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Chop the onion, dice the carrots, celery, and zucchini. Drain and rinse the kidney beans to prepare all the main components for the soup.
- Add Ingredients to Crockpot: Place the chopped vegetables, beans, diced tomatoes, vegetable broth, dried basil, and oregano into the slow cooker. This sets the base for a flavorful soup.
- Season the Soup: Add salt and pepper according to your taste preferences to ensure balanced seasoning.
- Cook Slowly: Cover the slow cooker and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours. This slow cooking allows the flavors to meld beautifully.
- Add the Pasta: About 30 minutes before the cooking time ends, stir in the small pasta. Continue cooking until the pasta is tender, which will thicken the soup and add heartiness.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm for a satisfying meal.
Notes
- For a gluten-free option, use gluten-free pasta.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- Adjust the amount of pasta based on your preference for soup thickness.
- Adding a splash of olive oil before serving can enrich the flavor.
- Leftovers store well and can be refrigerated for up to 3 days.
