Crockpot Minestrone Soup
This crockpot minestrone soup is cozy, colorful, and packed with vegetables, beans, and pasta in a rich tomato broth! Everything simmers together low and slow, so the flavors deepen without any extra work. It’s the kind of simple, hearty meal that tastes even better the next day — perfect for chilly nights, busy weeks, or anytime you’re craving a comforting bowl of soup.
Servings: 6
Ingredients
- 2 large carrots chopped
- 3 celery sticks chopped
- 1 onion chopped
- 3-4 cloves garlic minced
- 6 cups vegetable broth
- 28 oz can diced tomatoes
- 1 tablespoons tomato paste
- 1 parmesan rind
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- 16 oz can red kidney beans
- 15.5 oz can cannellini beans
- 1 cup frozen cut green beans thawed
- 1 cup dried ditalini pasta
- 2 cups baby spinach chopped
- Shredded parmesan for serving
Instructions
- Add the chopped carrots, celery, onion, and garlic to your slow cooker. Pour in the vegetable broth, diced tomatoes, and tomato paste.
- Drop in the Parmesan rind (if you’ve got one — it adds amazing flavor) and season with salt, pepper, oregano, rosemary, and basil.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the veggies are tender and the kitchen smells incredible.
- During the last 45–60 minutes of cooking, stir in the kidney beans, cannellini beans, thawed green beans, and dried ditalini pasta. Let everything simmer until the pasta is soft and perfectly cooked.
- Just before serving, stir in the chopped spinach so it wilts gently. Ladle into bowls and top with shredded Parmesan.