Slow Cooker Vegetarian Minestrone

I make this Slow Cooker Vegetarian Minestrone when I want a hearty, comforting soup that’s packed with vegetables and full of flavor. It slowly simmers into a rich tomato-based broth filled with beans, pasta, and tender vegetables. It’s wholesome, satisfying, and perfect for cozy evenings or easy meal prep.

Why You’ll Love This Recipe

I love how effortless this soup is to prepare. I simply add everything to the slow cooker and let it gently cook throughout the day. The long simmer allows the flavors to blend beautifully, creating a deeply comforting bowl of soup.

I also appreciate how nourishing it feels. It’s loaded with colorful vegetables and plant-based protein from the beans, making it filling without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 zucchini, diced
1 cup green beans, chopped
1 28-ounce can crushed tomatoes
1 15-ounce can diced tomatoes
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup small pasta (such as ditalini or elbow)
2 cups fresh spinach, chopped

Directions

1. I heat the olive oil in a skillet over medium heat and sauté the onion, carrots, and celery for about 5 minutes until slightly softened. I stir in the garlic and cook for another 30 seconds.

2. I transfer the sautéed vegetables to the slow cooker.

3. I add the zucchini, green beans, crushed tomatoes, diced tomatoes, kidney beans, cannellini beans, and vegetable broth.

4. I stir in the oregano, basil, thyme, salt, and black pepper.

5. I cover and cook on low for 6–7 hours or on high for 3–4 hours.

6. About 30 minutes before serving, I stir in the pasta and continue cooking until the pasta is tender.

7. Just before serving, I add the chopped spinach and let it wilt in the hot soup. I taste and adjust seasoning if needed.

Servings and Timing

Servings: 6–8 servings

Preparation time: 20 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: Approximately 6 hours 20 minutes

Variations

I sometimes add diced potatoes or sweet potatoes for extra heartiness. If I want a thicker texture, I mash a small portion of the beans before adding them.

I also enjoy stirring in a sprinkle of grated Parmesan before serving, or adding a pinch of red pepper flakes for gentle heat. For a gluten-free option, I use gluten-free pasta or substitute quinoa.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, which I really enjoy.

When reheating, I warm the soup gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. I can also microwave individual portions, stirring halfway through.

For freezing, I prefer freezing the soup without the pasta to prevent it from becoming too soft. I freeze it for up to 3 months and thaw overnight before reheating.

FAQs

Can I skip sautéing the vegetables?

I can add everything directly to the slow cooker, but I find sautéing enhances the flavor significantly.

What pasta works best?

I like using small pasta shapes like ditalini or elbow because they fit well in each spoonful.

Can I make this soup vegan?

It’s already vegan as written, but I avoid adding cheese if I want to keep it fully plant-based.

Why add the pasta later?

I add the pasta near the end so it doesn’t overcook and become mushy during the long cooking time.

What can I serve with minestrone?

I enjoy serving it with crusty bread or a simple green salad.

Conclusion

I find this Slow Cooker Vegetarian Minestrone to be a comforting and nourishing meal that’s incredibly easy to prepare. The combination of vegetables, beans, and pasta creates a balanced and satisfying soup every time. Whenever I want a wholesome dish that practically cooks itself, I turn to this recipe.

Slow Cooker Vegetarian Minestrone

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• Author: lina
• Prep Time: 20 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: 6 hours 20 minutes
• Yield: 6–8 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: Italian-Inspired
• Diet: Vegan

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Description

A hearty and nourishing Slow Cooker Vegetarian Minestrone filled with tender vegetables, beans, pasta, and a rich tomato-based broth. This comforting soup slowly simmers to develop deep flavor and makes the perfect cozy meal.

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups fresh spinach, chopped

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Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for about 5 minutes until slightly softened.
2. Add garlic and cook for 30 seconds until fragrant.
3. Transfer sautéed vegetables to the slow cooker.
4. Add zucchini, green beans, crushed tomatoes, diced tomatoes, kidney beans, cannellini beans, and vegetable broth.
5. Stir in oregano, basil, thyme, salt, and black pepper.
6. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
7. About 30 minutes before serving, stir in the pasta and cook until tender.
8. Just before serving, add chopped spinach and allow it to wilt. Adjust seasoning if needed.

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Notes

• Sautéing vegetables enhances overall flavor but can be skipped if short on time.
• Add diced potatoes or sweet potatoes for extra heartiness.
• Mash a portion of the beans for a thicker texture.
• Freeze without pasta to prevent it from becoming too soft.
• Store in the refrigerator for up to 5 days.

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Nutrition

• Serving Size: 1 bowl
• Calories: 280 kcal
• Sugar: 8 g
• Sodium: 620 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 0 mg