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Slow Cooker Minestrone Soup

This slow cooker minestrone is a comforting, hearty soup made with pantry staples like canned tomatoes, dried beans, and seasonal vegetables. It develops a rich, layered flavor over hours of simmering, resulting in a thick, nourishing broth with tender vegetables, beans, and pasta. Perfect for cozy weeknights, it’s a simple yet deeply satisfying dish that feels like a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil for sautéing aromatics
  • 1 can (14 oz) crushed tomatoes adds richness and acidity
  • 1 cup dried beans rinsed and soaked overnight
  • 2 carrots diced small
  • 2 stalks celery diced small
  • 1 medium onion diced
  • 4 cups vegetable broth preferably homemade or low-sodium
  • ½ cup small pasta shapes like ditalini or elbow
  • 1 handful fresh basil chopped, added at the end
  • 1 bay leaf bay leaf for aroma
  • 1 cup chopped kale optional, for added greens

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring Cups & Spoons

Method
 

  1. Start by chopping the carrots, celery, and onion into small, even pieces for quick, uniform cooking.
  2. In a skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until fragrant and slightly softened, about 5 minutes. This deepens the flavor and fills your kitchen with a warm aroma.
  3. Transfer the sautéed aromatics to your slow cooker. Add the crushed tomatoes, rinsed dried beans, vegetable broth, bay leaf, and chopped kale if using. Stir everything together with a wooden spoon until well combined.
  4. Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. The longer cook time allows the flavors to meld beautifully, and the beans become tender and creamy.
  5. About 30 minutes before serving, stir in the small pasta shapes. Cover and cook on high until the pasta is tender, roughly 20-30 minutes. Keep an eye on the broth—add a splash more if it gets too thick.
  6. Remove the bay leaf and taste the soup. Adjust salt, pepper, and herbs as needed. Stir in chopped fresh basil right before serving for a fragrant, peppery note.
  7. Let the soup sit off heat for a few minutes to settle and thicken slightly. Serve hot, garnished with extra basil or grated Parmesan if desired. Enjoy a comforting bowl of homemade minestrone, full of tender vegetables and hearty beans.