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Slow-Cooker Minestrone

This hearty minestrone is simmered slowly in a crockpot, allowing vegetables, beans, and herbs to meld into a thick, comforting soup. With a vibrant tomato base and tender pasta, it offers a cozy, rustic finish that’s perfect for busy weeknights. The final dish is a warm, slightly chunky soup with a rich aroma and vibrant, inviting appearance.
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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 Notes

Ingredients
  

  • 2 large carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz
  • 1 cup cannellini beans drained and rinsed if canned
  • 4 cups vegetable broth
  • 1 cup small pasta shapes like ditalini or broken spaghetti
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Equipment

  • Slow cooker
  • Cutting board
  • Sharp knife
  • Ladle
  • Measuring cup

Method
 

  1. Start by chopping the carrots, celery, and onion into small, even dice. This helps them cook uniformly and makes the soup easy to eat.
  2. In a skillet or directly in the slow cooker, heat the olive oil over medium heat until it shimmers and begins to smell fragrant.
  3. Add the diced onion, carrots, and celery to the oil, sautéing for about 5 minutes until they start to soften and release their aroma.
  4. Stir in the minced garlic and cook for another minute until fragrant, filling the air with a warm, savory scent.
  5. Transfer the sautéed vegetables and garlic into the slow cooker, then pour in the diced tomatoes, cannellini beans, and vegetable broth.
  6. Sprinkle in the dried oregano and thyme, then season with salt and pepper to taste. Give everything a good stir to combine.
  7. Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours. The aroma will slowly fill your kitchen as the flavors meld.
  8. About 30 minutes before serving, add the small pasta shapes to the soup, stirring well to prevent sticking. Cover and let cook until the pasta is tender.
  9. Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice for brightness if desired.
  10. Once the pasta is cooked and the flavors are well combined, ladle the hearty soup into bowls and drizzle with a little extra olive oil if you like.
  11. Enjoy your warm, comforting bowl of minestrone—perfect for cozy evenings and busy nights alike.

Notes

For added depth, top with grated Parmesan or fresh basil before serving. Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove, stirring occasionally to prevent sticking.