I’m excited to share my Meatless Minestrone Soup, a slow cooker bowl bursting with fresh vegetables, hearty beans and pasta that proves healthy plant based meals can be richly satisfying.

Jump to Recipe

I never expected a slow cooker could coax so much depth from a yellow onion and cannellini beans, but that’s what happens with my Slow Cooker Minestrone Soup. I keep thinking I know its full story, then another quiet layer of savory sweetness sneaks up and surprises me, like it was hiding all along.

It’s lazy but clever, humble yet kind of bold; the kind of bowl that makes you slow down, but not in a sappy way. This fits right into Plant Based Crock Pot Recipes, and I make it when I want dinner that still manages to surprise me.

Ingredients

Print Recipe (No Advertisments)

Extra virgin olive oil adds richness, heart healthy fats, helps absorb vitamin A and K.
Onions give sweetness and depth, small amount of fiber and vitamin C.
Garlic brings savory pungent flavor, has immune boosting compounds and some antioxidants.
Canned tomatoes make the broth tangy, provide lycopene, vitamin C and potassium.
Cannellini and kidney beans add creamy texture, plant protein and lots of fiber.
Small pasta soaks up broth, gives carbs for energy and comfort on cold nights.
Baby spinach wilts fast, boosts iron, folate and leafy green nutrients, bright finish.
Carrots add natural sweetness, beta carotene that converts to vitamin A for eyesight.

Ingredient Quantities

2 tablespoons extra virgin olive oil optional

1 large yellow onion diced (about 1 1/2 cups)

3 garlic cloves minced

2 medium carrots peeled and diced (about 1 cup)

2 celery stalks diced (about 1 cup)

1 medium zucchini diced (about 1 cup)

1 cup green beans trimmed and cut into 1 inch pieces

1 medium russet potato peeled and diced (about 1 cup)

1 can (14 ounces) diced tomatoes with juices

2 tablespoons tomato paste

6 cups vegetable broth

1 can (15 ounces) cannellini beans drained and rinsed

1 can (15 ounces) red kidney beans drained and rinsed

1/2 cup dried small pasta such as ditalini or small shells

1 teaspoon dried basil

2 teaspoons dried oregano

1 teaspoon dried thyme

1 bay leaf

1/4 teaspoon red pepper flakes optional

1 1/2 teaspoons kosher salt or to taste

1/2 teaspoon freshly ground black pepper or to taste

2 cups baby spinach or chopped kale

2 tablespoons chopped fresh parsley or basil for serving

How to Make this

Print Recipe (No Advertisments)

1. Heat the olive oil in a skillet over medium heat if using it, then sauté the diced onion, garlic, carrots and celery until the onions are translucent and the veggies start to soften, about 5 minutes; this step boosts flavor but you can skip it and add everything raw to the slow cooker.

2. Transfer the sautéed veggies to the slow cooker, then add the diced zucchini, trimmed green beans, peeled diced potato, the can of diced tomatoes with juices, and the tomato paste; stir to combine.

3. Pour in the 6 cups of vegetable broth, add the drained and rinsed cannellini and kidney beans, the bay leaf, dried basil, oregano, thyme, red pepper flakes if using, kosher salt and black pepper; give everything a good stir.

4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and other vegetables are tender.

5. About 20 to 30 minutes before the end of cooking add the 1/2 cup small dried pasta (ditalini or small shells); if you like firmer pasta add less time, or if making leftovers consider cooking pasta separately and add to bowls when serving so it does not get mushy.

6. When the pasta is almost done stir in the 2 cups baby spinach or chopped kale and let wilt for 2 to 5 minutes.

7. Remove the bay leaf, taste and adjust salt and pepper, and add more red pepper flakes if you want more heat.

8. Ladle soup into bowls and sprinkle with the 2 tablespoons chopped fresh parsley or basil before serving; drizzle a little extra virgin olive oil if desired.

9. Leftovers tip: cool quickly and refrigerate within two hours. Reheat gently and add a splash of broth if the soup thickens, or stir in freshly cooked pasta at serving time for best texture.

Equipment Needed

1. Slow cooker (4 to 6 qt) — for the long simmer, low or high settings work fine.
2. Large skillet or frying pan (10 inch) for sautéing the onion, garlic, carrots and celery if you choose to brown them first.
3. Cutting board and a sharp chef’s knife for chopping the veggies, potatoes and herbs.
4. Vegetable peeler for the potato, and optionally for carrots if you like them peeled.
5. Wooden spoon or silicone spatula for stirring without scratching the slow cooker insert.
6. Measuring cups and spoons for the broth, pasta and seasonings so the soup tastes balanced.
7. Colander or fine sieve to drain and rinse the beans and to drain pasta if you cook it separately.
8. Ladle and bowls for serving, plus a small bowl or cup to hold the chopped parsley or basil.

FAQ

Q: Can I brown the onion and garlic first for more flavor? A: Yes, searing the onion and garlic in a little olive oil for about 5 to 7 minutes before adding them to the slow cooker gives the soup a deeper flavor, but its fine to skip if you are short on time.

Q: Can I use frozen veggies instead of fresh? A: Sure. Frozen work great, just add firm ones like green beans and carrots at the start, and softer ones like zucchini or spinach in the last 30 minutes so they dont go to mush. You may want to reduce the broth slightly if your frozen veggies release a lot of water.

Q: How do I keep the pasta from getting mushy? A: Best trick is to cook the pasta separately and add to each bowl when serving. If you want it in the pot, stir the pasta in for the final 20 to 30 minutes only, but be warned it will keep absorbing liquid as it sits.

Q: How long will leftovers keep and can I freeze this soup? A: Fridge for 3 to 4 days, freezer up to 3 months. If freezing, leave out the pasta and add fresh cooked pasta when reheating so texture stays good.

Q: Can I make this gluten free or lower the sodium? A: Yes. Use gluten free small pasta and a low sodium or homemade veggie broth, then taste and add salt at the end so you dont over salt it.

Q: My soup is too thin or too thick, how do I fix it? A: If too thin, mash a cup of beans or potatoes into the pot or simmer uncovered to reduce. If too thick, stir in more hot broth or water a little at a time until you like the consistency.

Slow Cooker Minestrone Soup (Italian Recipe) Substitutions and Variations

Extra virgin olive oil: use avocado oil (higher smoke point), light olive oil or canola for a neutral taste, or a pat of butter or ghee for extra richness, or just sauté in a little vegetable broth if you want oil-free — whichever you got on hand.
Russet potato: swap for Yukon Gold or red potatoes (they hold shape better), sweet potato for a sweeter, creamier note, cauliflower florets to cut carbs, or diced turnip/parsnip for an earthy twist.
Cannellini beans: great northern or navy beans are almost identical, chickpeas for a firmer bite and nutty flavor, butter beans/lima beans for extra creaminess, or lentils if you want them to break down and thicken the soup.
Small pasta (ditalini): use small shells, orzo, or acini di pepe for similar size, pearl barley or small couscous for a chewier texture, or gluten free small pasta if avoiding gluten, just watch the cooking time so it doesn’t go mushy.

Pro Tips

– Don’t cook the pasta in the soup if you want leftovers. Cook it separate and add to bowls when serving so it stays firm. If you do put it in the pot, undercook it by a couple minutes on purpose because it will keep softening.

– Amp up depth without extra work: toss a parmesan rind or a splash of soy sauce into the broth while it simmers, or brown the tomato paste a little in the pan first to bring out a richer flavor. Little umami things like that make a big difference.

– Taste and salt at the end. Beans and potatoes soak up salt, so if you season too early you might overdo it. Also add a bright acid at the end like lemon juice or a tiny splash of red wine vinegar to wake the whole pot up.

– For better texture and color, add the greens very last and don’t overcook them, and save a few beans or diced veg to stir in at the end so everything isn’t the same mushy texture. If you want creamier soup, mash a cup of the beans or potatoes into the broth before adding the greens.

Slow Cooker Minestrone Soup (Italian Recipe)

Recipe by Jessica Freneli

0.0 from 0 votes

I’m excited to share my Meatless Minestrone Soup, a slow cooker bowl bursting with fresh vegetables, hearty beans and pasta that proves healthy plant based meals can be richly satisfying.

Servings

servings

Calories

279

kcal

Equipment: 1. Slow cooker (4 to 6 qt) — for the long simmer, low or high settings work fine.
2. Large skillet or frying pan (10 inch) for sautéing the onion, garlic, carrots and celery if you choose to brown them first.
3. Cutting board and a sharp chef’s knife for chopping the veggies, potatoes and herbs.
4. Vegetable peeler for the potato, and optionally for carrots if you like them peeled.
5. Wooden spoon or silicone spatula for stirring without scratching the slow cooker insert.
6. Measuring cups and spoons for the broth, pasta and seasonings so the soup tastes balanced.
7. Colander or fine sieve to drain and rinse the beans and to drain pasta if you cook it separately.
8. Ladle and bowls for serving, plus a small bowl or cup to hold the chopped parsley or basil.

Ingredients

2 tablespoons extra virgin olive oil optional
1 large yellow onion diced (about 1 1/2 cups)
3 garlic cloves minced
2 medium carrots peeled and diced (about 1 cup)
2 celery stalks diced (about 1 cup)
1 medium zucchini diced (about 1 cup)
1 cup green beans trimmed and cut into 1 inch pieces
1 medium russet potato peeled and diced (about 1 cup)
1 can (14 ounces) diced tomatoes with juices
2 tablespoons tomato paste
6 cups vegetable broth
1 can (15 ounces) cannellini beans drained and rinsed
1 can (15 ounces) red kidney beans drained and rinsed
1/2 cup dried small pasta such as ditalini or small shells
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon red pepper flakes optional
1 1/2 teaspoons kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
2 cups baby spinach or chopped kale
2 tablespoons chopped fresh parsley or basil for serving

Directions

Heat the olive oil in a skillet over medium heat if using it, then sauté the diced onion, garlic, carrots and celery until the onions are translucent and the veggies start to soften, about 5 minutes; this step boosts flavor but you can skip it and add everything raw to the slow cooker.
Transfer the sautéed veggies to the slow cooker, then add the diced zucchini, trimmed green beans, peeled diced potato, the can of diced tomatoes with juices, and the tomato paste; stir to combine.
Pour in the 6 cups of vegetable broth, add the drained and rinsed cannellini and kidney beans, the bay leaf, dried basil, oregano, thyme, red pepper flakes if using, kosher salt and black pepper; give everything a good stir.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and other vegetables are tender.
About 20 to 30 minutes before the end of cooking add the 1/2 cup small dried pasta (ditalini or small shells); if you like firmer pasta add less time, or if making leftovers consider cooking pasta separately and add to bowls when serving so it does not get mushy.
When the pasta is almost done stir in the 2 cups baby spinach or chopped kale and let wilt for 2 to 5 minutes.
Remove the bay leaf, taste and adjust salt and pepper, and add more red pepper flakes if you want more heat.
Ladle soup into bowls and sprinkle with the 2 tablespoons chopped fresh parsley or basil before serving; drizzle a little extra virgin olive oil if desired.
Leftovers tip: cool quickly and refrigerate within two hours. Reheat gently and add a splash of broth if the soup thickens, or stir in freshly cooked pasta at serving time for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.