Slow Cooker Minestrone
Made it? Rate this recipeAn Italian vegetable soup of carrots, celery, zucchini, green beans, and canned beans slow cooked in a tomato and herb broth, with small pasta stirred in at the end and a shower of parmesan on top.
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Step-by-Step Instructions
Prep the Vegetables
Dice the onion, carrots, celery, and zucchini into pieces about 1/2 inch (1 cm) in size, and cut the green beans into short lengths. Mince the garlic.
Chef's Tips
- ›Even-sized pieces cook at the same rate and fit nicely on a spoon.
Fill the Slow Cooker
Add the onion, carrots, celery, garlic, zucchini, green beans, diced tomatoes with their juice, both cans of drained beans, vegetable broth, tomato paste, Italian seasoning, bay leaf, parmesan rind, salt, and pepper to a 6-quart (5.7 L) slow cooker. Stir to dissolve the tomato paste.
Chef's Tips
- ›Use canned kidney beans. Raw dried kidney beans contain a natural toxin that slow cooker temperatures do not destroy, so never cook them from dry in a slow cooker.
- ›The parmesan rind slowly melts into the broth and adds savory depth.
Slow Cook
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the carrots and celery are tender. Keep the lid closed while it cooks.
Chef's Tips
- ›If you prefer firmer zucchini, add it for the last hour instead of at the start.
Add the Pasta and Greens
Remove the bay leaf and what remains of the parmesan rind. Turn the cooker to HIGH, stir in the pasta, cover, and cook for 20 to 30 minutes until the pasta is just tender. Stir in the kale or spinach for the last 5 minutes, then add the lemon juice. Taste and adjust the seasoning.
Chef's Tips
- ›Add the pasta only at the end; if it cooks for hours it turns mushy and absorbs the broth.
- ›If the soup gets too thick, add a cup of hot broth or water.
Serve
Ladle the minestrone into bowls. Top each with grated parmesan, a drizzle of good olive oil, and torn basil or chopped parsley.
Chef's Tips
- ›Crusty bread on the side makes it a complete meal.
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About This Recipe
What is this dish?
Minestrone is a hearty Italian vegetable soup with beans, tomatoes, and pasta. There is no single recipe; it is traditionally made with whatever vegetables are in season.
Why you'll love it
It is economical, full of vegetables and fiber, and adaptable to whatever you have in the fridge. The slow cooker gives the broth time to develop flavor.
When to serve
Serve it as a light dinner with bread, a weekday lunch, or a starter before an Italian meal.
Quick tips
Use canned beans, add the pasta and greens at the end, and finish with parmesan, olive oil, and lemon.
Ingredient Highlights
Canned Beans
Cannellini and kidney beans add protein and creaminess. Canned beans are fully cooked and safe to use in a slow cooker.
Parmesan Rind
The hard rind left over from a wedge of parmesan adds savory depth to the broth as it softens.
Small Pasta
Ditalini or small shells fit on a spoon with the vegetables and beans.
Substitution Options
Zucchini can be replaced with yellow squash or diced potato. Green beans can be swapped for frozen peas (add at the end). Kale can be replaced with spinach, Swiss chard, or savoy cabbage. Cannellini beans can be swapped for chickpeas or borlotti beans. Ditalini can be replaced with any small pasta, or with rice added for the last 45 minutes on HIGH.
Chef's Tips
Techniques that separate good from great
Cook the Pasta Separately for Leftovers
If you plan to keep leftovers, cook the pasta separately and add it to each bowl. The soup stays brothy and the pasta does not swell overnight.
Finish with Pesto
Stir a spoonful of basil pesto into each bowl just before serving for a fresh, herby lift.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (6-quart / 5.7 L)
- Cutting board and knife
- Can opener
- Colander
- Ladle
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Pasta absorbs liquid as it sits, so leftovers will be thicker. Add broth when reheating.
- Cut the vegetables small so they become tender and the soup is easy to eat.
- Parmesan is traditionally made with animal rennet; choose a vegetarian hard cheese if you need the soup to be strictly vegetarian.
Recipe Variations
Different ways to make this dish your own
Summer Minestrone
Use fresh tomatoes, corn, and extra zucchini, and finish each bowl with pesto.
Winter Minestrone
Add diced butternut squash and potatoes at the start and use kale or cabbage for the greens.
Sausage Minestrone
Brown crumbled Italian sausage before adding it to the slow cooker for a heartier soup.
What to Serve With
Perfect pairings to complete the meal
Crusty Bread
Toasted sourdough or ciabatta, rubbed with garlic, for dipping.
Grilled Cheese
A grilled cheese sandwich cut into strips makes a comforting soup-and-sandwich meal.
Green Salad
A simple salad with balsamic vinaigrette.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 5 days. The pasta absorbs broth, so add liquid when reheating.
Freezer
Freeze the soup without the pasta for up to 3 months, and cook fresh pasta when reheating.
Make-Ahead
Chop all the vegetables the night before and refrigerate in a covered container.
Reheating
Reheat in a saucepan over medium heat with extra broth or water until steaming hot.
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