Description

A cozy, hearty soup packed with veggies, beans, and pasta, all prepared hands-off in the slow cooker. This easy, comforting minestrone delivers big flavor with minimal effort—perfect for busy days or relaxed weekends.

Ingredients

1 medium onion, chopped

2 medium carrots, diced

2 celery stalks, diced

1 medium zucchini, diced

1 can (14 ounces) kidney beans, drained and rinsed

1 can (14 ounces) diced tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup small pasta (like ditalini or elbow macaroni)

Salt and pepper to taste

Fresh parsley for garnish (optional)

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Instructions

Add the onion, carrots, celery, zucchini, beans, diced tomatoes, vegetable broth, basil, and oregano to the crockpot.
Season with salt and pepper to taste.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
About 30 minutes before the end, stir in the pasta and continue cooking until tender.
Serve warm, garnished with fresh parsley if desired.

Notes

For a gluten-free version, swap the pasta for gluten-free ditalini or omit it and serve over rice or quinoa.
For added nutrition, stir in spinach or kale in the last 10 minutes of cooking.
Experiment with different beans like cannellini, navy, or chickpeas.
Add a pinch of red pepper flakes for a spicy kick.
For extra protein, add sliced Italian sausage or shredded chicken before cooking.
For storage, refrigerate leftovers for up to 4 days or freeze without pasta for up to 3 months.
To prevent mushy pasta, add it in the last 30 minutes of cooking.

Prep Time: 15 minutes
Cook Time: 6-7 hours on low or 3-4 hours on high
Category: Soup
Method: Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 6g
Sodium: 600mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg