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Crockpot Minestrone Soup

This Crockpot Minestrone Soup uses slow cooking to meld flavors of fresh vegetables, beans, and herbs into a hearty, vibrant broth. Main ingredients include cannellini beans, diced tomatoes, and pasta, resulting in a comforting, slightly chunky soup with a bright, herbaceous finish. The slow simmer produces a tender, colorful dish perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 1 can 15oz diced tomatoes with juice
  • 1 can 15oz cannellini beans drained and rinsed
  • 4 cups vegetable broth low-sodium preferred
  • 1 cup small pasta shapes like ditalini
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper
  • a handful fresh basil or parsley chopped, for finishing

Equipment

  • Slow cooker
  • Large skillet
  • Knife and cutting board
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Chop the onion and carrots into small, uniform pieces, and mince the garlic. Prepare all your ingredients so they're ready to go.
  2. In a large skillet over medium heat, warm the olive oil until it shimmers and smells fragrant. Add the chopped onions and sauté for about 5 minutes until they become translucent and slightly golden, filling the kitchen with a sweet aroma.
  3. Stir in the minced garlic and diced carrots, cooking for another 2-3 minutes until the garlic is fragrant and carrots start to soften. This layer of sautéing builds a rich, savory base for the soup.
  4. Transfer the sautéed vegetables into the slow cooker. Add the canned diced tomatoes with their juice, drained cannellini beans, and pour in the vegetable broth. Stir gently to combine everything evenly.
  5. Season the mixture with salt, pepper, and dried herbs like thyme or oregano if desired. Cover the slow cooker with the lid and set it to low heat.
  6. Allow the soup to simmer for 6 to 8 hours, or until the vegetables are tender and the flavors are well melded. Your kitchen will fill with a warm, herbal aroma as it cooks slowly.
  7. About 15 minutes before serving, stir in the small pasta shapes. Cover and continue cooking on low until the pasta is al dente and the soup is thickened slightly.
  8. Once the pasta is cooked, turn off the slow cooker and let the soup rest uncovered for about 10 minutes. This helps the flavors settle and the broth to thicken a bit more.
  9. Stir in a handful of chopped fresh basil or parsley for a burst of bright, herbal freshness. Ladle the hot, colorful soup into bowls, and enjoy with crusty bread or a drizzle of olive oil for an extra touch.

Notes

Feel free to add greens like spinach or kale in the last 10 minutes for extra nutrition. Adjust seasoning to taste at the end, and consider using fire-roasted tomatoes for a smoky flavor.