Crock-Pot Minestrone Soup! Packed with nutrients and tons of veggies, this makes for a great meat-less option for your Fall & Winter evenings.
(*This post is from 2015 – and I remade the soup and took a few new pictures Nov 2016*)
Even though it is officially Fall now, it is still super hot here in Fresno, CA with about a high of 93 all week! However, I could not resist making minestrone soup with my new crockpot! Many thanks to my brother and his soon to be wife who got it for me for my birthday!! If you’re reading this I love you guys 🙂 I was eating minestrone soup the other day at a local restaurant and I thought to myself…I need to make a recipe of my own. So, I did!
One of the many great things about slow cooker soups is that the slow cooker recipes make quite a few servings – so you can enjoy it throughout the week for lunch or as an appetizer to your main meal.
Is this soup Vegetarian?
What can I add to the soup to make it not vegetarian?
You can use chicken or beef broth instead of vegetable broth if you don’t have any veggie broth on hand. You can add a variety of different proteins, ground turkey, beef, or lamb. You can add bacon, ham or sausage. You can even make mini meatballs to go in the soup too! Or, maybe you have leftover chicken breast. Cube that up and mix it in the soup too!
How long does the soup need to cook for?
Low for 6-8 hours or High for 3-4
Can I use a different noodle/shape of pasta!? What’s the best pasta to use for minestrone soup?
Any time pasta noodle works! Orecchiette, elbow or small shell pasta. I like the little tube pasta for minestrone!
I have potatoes to use, can I put the potatoes in this recipe?
Yes – Minestrone soup is really a soup made of mixed veggies and beans so you can play around with what you feel like adding to it! Have some fun in the kitchen.
I am literally eating this minestrone as I type this! I can’t get enough of it! It is packed with nutrients and tons of veggies & it makes for a great meatless option for Fall and Winter evenings.
Crockpot Minestrone Soup
We can all agree crockpots make life easy! Try this Crockpot Minestrone for an easy weeknight meal!
- 4 cups vegetable stock
- 2 cups water
- 1 can kidney beans drained and rinsed
- 1 can great northerns drained and rinsed
- 2 15oz cans crushed tomatoes Or 1 large can (28 oz) is OK
- 2 bay leaves
- 5 stalks celery diced
- 1 cup carrots fresh, diced
- 1 cup yellow onion diced
- 8 red potatoes chopped
- 4-5 cloves garlic
- 1 Tbsp. Italian seasoning
- 1/4 cup sun dried tomato pesto I used store bought
- 1 1/2 cups zucchini diced
- 1 1/2 cups pasta I used the little tubes, it can really be any small pasta
- 1 cup green beans frozen
- 2.5 cups baby spinach frozen
- salt and pepper to taste
- Parmesan cheese for garnish
Get out the crockpot! Place the crushed tomatoes, pesto, carrots, potatoes, celery, onion, garlic, seasonings and bay leaves into the crockpot. Add in the vegetable stock and water.
Cover and cook these ingredients for 6-8 hours on low. Or you can cook on high for 3-4 hours.
After those 6-8, or 3-4 hours...add in the kidney beans, great northerns, zucchini and pasta. Cook this for about 20 minutes. Then once pasta is cooked, add in the spinach and green beans at the very end. Cook for another 5. Add parmesan right before serving. And that's it!
This recipe makes a full crock pot of soup, probably for 15+ people!
** Optional to keep the noodles separate from the soup so they do not absorb all of the liquid. This is a good method to try with all soups that call for pasta! 🙂