Minestrone soup, a hearty Italian classic, is the perfect comfort food, brimming with vegetables and pasta. This recipe simplifies the traditional method, using your slow cooker to create a deeply flavorful soup with minimal effort. Get ready to enjoy a delicious and nutritious meal that's perfect for busy weeknights!
What Makes This Crock-Pot Minestrone Recipe Special?
This recipe isn't just about throwing ingredients into a slow cooker; it's about building layers of flavor. We start by sautéing the aromatics – onions, garlic, and carrots – to enhance their sweetness before adding them to the pot. This simple step makes a world of difference in the final taste. We also focus on using a variety of seasonal vegetables for a vibrant and nutritious soup. Finally, the slow cooking process allows the flavors to meld beautifully, resulting in a richer, more satisfying soup than you'd get with a quick stovetop method.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (ditalini, elbow macaroni, or small shells work well)
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1/2 cup chopped kale or spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional, for serving)
Step-by-Step Instructions:
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Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Combine in the Crock-Pot: Transfer the sautéed vegetables to your slow cooker. Add the crushed tomatoes, vegetable broth, cannellini beans, pasta, zucchini, green beans, oregano, basil, salt, and pepper.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pasta is cooked through and the vegetables are tender.
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Stir in Greens: About 30 minutes before serving, stir in the kale or spinach. This allows them to wilt slightly without becoming mushy.
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Serve: Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of beans in my crock-pot minestrone?
Absolutely! Kidney beans, pinto beans, or even a mix of beans would work well. Just be sure to rinse and drain them before adding them to the slow cooker.
What kind of pasta is best for crock-pot minestrone?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal as they cook well in the slow cooker and won't become overly mushy. Avoid using long pasta shapes.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
How can I make this soup vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, simply ensure you use vegetable broth and omit the Parmesan cheese.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in freezer-safe containers for up to 3 months.
Tips for the Best Crock-Pot Minestrone:
- Don't overcook the pasta: If your pasta is cooking too quickly, try reducing the cooking time on high or switching to low.
- Add fresh herbs at the end: Adding fresh herbs like basil or parsley at the end will brighten up the flavor.
- Adjust seasoning to your taste: Feel free to adjust the amount of salt, pepper, and herbs to your liking.
- Get creative with your vegetables: Feel free to add other vegetables like potatoes, corn, or peas.
Enjoy your delicious and easy crock-pot minestrone soup! Let me know in the comments how yours turned out!
