Description
Crockpot Minestrone Soup is a comforting Italian classic that combines a colorful array of vegetables, hearty beans, and tender pasta in a rich tomato broth. This slow-cooked dish is perfect for chilly evenings or busy weeknights, transforming simple ingredients into a warm, nourishing meal. With minimal prep time and endless customization options, it’s an easy way to create a satisfying dinner that the whole family will love.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 1 medium zucchini, sliced
- 14 oz canned diced tomatoes (fire-roasted preferred)
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 can (15 oz) kidney beans, drained and rinsed
- Salt and pepper to taste
- 1 tsp dried basil or oregano
Instructions
- Chop all vegetables into bite-sized pieces.
- In a skillet over medium heat, sauté olive oil, onions, and garlic until fragrant and translucent (about 5 minutes).
- Transfer the sautéed mixture to the crockpot. Add carrots, celery, zucchini, diced tomatoes with juice, vegetable broth, beans, salt, pepper, and herbs. Mix well.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- About 20 minutes before serving, stir in the pasta. Cook until al dente.
- Serve hot with freshly grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg