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Bowl of Slow Cooker Minestrone Soup topped with Parmesan cheese and parsley, served on a wooden table

Slow Cooker Minestrone Soup

This Slow Cooker Minestrone Soup is a time-saving, hearty vegetarian dish featuring rich flavors and easy prep, perfect for a cozy dinner or meal prep!
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Prep Time 10 minutes
Cook Time 4 hours 25 minutes
Resting Time 10 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cans (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup sun-dried tomato pesto
  • 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

Method
 

  1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to your slow cooker.
  2. Season with salt and pepper, then cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  3. Stir in the red kidney beans, great northern beans, zucchini, and pasta. Cook on high heat for another 20-25 minutes, until the pasta is tender.
  4. Mix in the spinach and green beans, then cook for an additional 5 minutes until everything is warmed through.
  5. Serve warm with a sprinkle of parmesan cheese and a side of garlic toast.

Notes

Pro Tip: Keep pre-chopped veggies and frozen spinach on hand to make prep even faster.