Slow Cooker Minestrone Soup – Loaded with fresh vegetables, beans, pasta and cozy rich flavors of tomato and herbs, this healthy minestrone soup is naturally low fat, yet it’s packed with protein and fiber!
This minestrone soup recipe has been one of my family’s favorites for as long as I can remember! Filled with vegetables, beans and pasta it is naturally low in fat and oil free making it a hearty, yet healthy vegan soup recipe.
Slow Cooker Minestrone Soup
This easy slow cooker soup recipe requires just a bit of chopping and sauteing in the morning, then you can let it simmer away in the crock-pot until dinnertime.
A squeeze of lemon at the end adds a little acidity to make all the flavors pop, then you’ll wilt in some fresh spinach just before serving, so that it stays green and vibrant rather than disintegrating into the soup.
Easy Italian Minestrone Ingredients
What you’ll need:
- Green beans
- Kidney beans
- Cannellini beans
- Veggie broth
How To Make Slow Cooker Minestrone Soup
Cooking soup in a slow cooker is so easy, you can set it and forget it with a just a few easy steps and 10 minutes hands on.
- Add all the ingredients, except for the spinach and pasta, to the bowl of your slow cooker, ending with the broth and water. Give a good stir.
- Turn on HIGH and cook for 3 – 4 hours or LOW and cook for 6 – 7 hours.
- 30 minutes before soup is done, add the spinach to the slow cooker.
- While the soup is finishing, cook the pasta and add it to the soup when ready to serve. Remove the bay leaves.
Can I make minestrone soup on the stovetop? Yes, this Vegan Minestrone Soup is made on the stovetop and is super easy to make, and ready in about 30 minutes.
How To Store: Minestrone soup can be safely stored in the refrigerator for up to 5 days and reheats well. It can also be stored in the freezer for up to 2 months.
Recipe adapted from Food Network.
Tips For Your Best Minestrone Soup
- Change up the veggies: The ingredients for this Italian minestrone soup can be changed up with the seasons using what is available. Add other seasonal veggies such as corn, potatoes, winter squash, peas, parsnips, cabbage, kale, etc. Use frozen veggies when applicable.
- Make it gluten-free: Use gluten free pasta for a gluten free minestrone soup.
- Vary up the herbs: Change up the herbs using fresh or dried. Herbs such as Italian seasoning and herbs de provence are great. Individual herbs, dried or fresh, you can use include: oregano, basil, thyme, marjoram and parsley. Basil is a popular herb for minestrone.
- Add vegan sausage: Toss in some vegan sausage, diced or sliced for extra hardiness and protein.
- Cook the pasta separate, if it’s cooked in with the soup it becomes mushy and extremely unpleasant. For best results, cook the pasta ahead of time or 30 minutes before the soup is ready. You’ll be very happy to have firm pasta instead of mush!
I hope you LOVE this vegan slow cooker soup as much as we do! It’s:
- Full of veggies
- Loaded with fiber and protein
- Easy to make
- Budget friendly
- & So delicious!
Give this hearty slow cooker minestrone soup recipe a try on any night of the week, or the next time you’re looking for a warm bowl of comfort food.
We love pairing ours with crusty artisan bread to soak up the juices and we’ll split a portion of this Vegan Caesar Salad for a complete dinner. And there’s always plenty of leftovers for the next day.
This healthy crock-pot minestrone soup is naturally vegan and vegetarian and can easily be made gluten free.
More Veggie Soup Recipes You’ll Love
- Tex-Mx Quinoa Vegetable Soup (Slow Cooker + Stovetop)
- Lemony Chickpea Orzo Soup
- Potato, Leek & White Bean Soup
- Parsnip & Split Pea Soup (Slow Cooker)
- Rustic Cabbage, Potato & White Bean Soup
If you try this slow cooker minestrone recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
EASY MINESTRONE SOUP (SLOW COOKER)
Slow Cooker Minestrone Soup Recipe – Loaded with vegetables, beans and pasta, this minestrone soup is made even easier in the slow cooker!
- Prep Time: 10 min
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: Serves 4 - 6
- Category: Soup, Entree
- Method: Slow Cooker
- Cuisine: Vegan, Italian
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 zucchini, cut into half moons
- 1/3 lb. green beans cut into 1 inch pieces, about 1 1/2 cups
- 3 – 4 cloves garlic, minced
- 1 can (14oz) kidney beans, drained and rinsed
- 1 can (14oz) cannellini or northern beans, drained and rinsed
- 1 can (28oz) diced tomatoes, with juices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- generous pinch of red pepper flakes, optional
- 4 – 5 cups vegetable broth or water (or combo)
- big handful of fresh spinach
- 1 cup pasta (small pasta such as elbow, shells, mini penne or rotini)
- mineral salt & pepper to taste
- lemon, juice of
- fresh chopped parsley
Add all the ingredients to your slow cooker, except for the spinach and pasta, ending with the broth last. Give a good stir and cook:
- HIGH for 3 – 4 hours
- LOW for 6 – 7 hours
Add spinach during the last 30 minutes of cooking. Cook the pasta according to package directions.
Serve with squeeze of lemon and parsley overtop. Pairs great with Artisan Bread!
Serves 4 – 6.
Store: Leftovers can be kept in an airtight container in the refrigerator for up to 4 – 5 days. To freeze, place into freezer-safe container and store for up to 3 months.
Vary up the seasoning with 1 or 2 teaspoons Italian seasoning or herbes de provence. Other dried herbs that would work include thyme or rosemary. Fresh herbs are great too!
Recipe adapted from Food Network.
Keywords: Slow Cooker Minestrone Soup