There’s something about a bowl of minestrone that feels like a warm hug, don’t you think? This Crockpot Vegetable Minestrone is my go-to when life gets busy, but I still want a hearty, nourishing meal. It’s packed with colorful veggies, tender beans, and cozy Italian flavors—all simmered to perfection with zero fuss. Whether you’re feeding a crowd or meal prepping for the week, this recipe is a lifesaver.
If you’re looking for a no-effort, all-flavor soup to warm your soul, this Crockpot Vegetable Minestrone is your new best friend!
Why You’ll Love This Recipe
- It’s a one-pot wonder—just throw everything in the crockpot and let it do all the work.
- Perfect for meal prep or feeding a crowd, and it freezes beautifully.
- Made with simple, budget-friendly ingredients you probably have on hand already.
- Easily customizable—swap out veggies based on what’s in your fridge!
Ingredients Breakdown
Essentials:
- Vegetables: Carrots, celery, zucchini, spinach, and diced tomatoes bring all the colors and textures.
- Beans: Cannellini and red kidney provide the protein and make the soup heartier.
- Pasta: Small shapes like ditalini or elbow macaroni soak up the flavors perfectly.
- Vegetable broth: The base of our soup, rich and savory.
- Italian seasonings: A blend of basil, oregano, thyme, and rosemary to tie it all together.
Pro Tips:
- If you’re out of fresh spinach, frozen spinach works just as well—no need to thaw, just toss it in!
- For an extra depth of flavor, use fire-roasted diced tomatoes instead of regular diced tomatoes.
- No pasta on hand? Try using rice, quinoa, or even small potato chunks instead!
Step-by-Step Instructions
- Grab your crockpot and get it ready. No stovetop juggling here—clean counter, clean mind!
- Chop your carrots, celery, and zucchini into bite-sized pieces. Place them into the crockpot alongside the spinach. (We’re all about that veggie medley!)
- Rinse and drain your beans, then add them to the pot along with the diced tomatoes and vegetable broth.
- Sprinkle in your Italian seasoning, a pinch of salt, and a few cracks of fresh black pepper. Stir everything together gently.
- Set your crockpot to cook on low for 6-8 hours, or on high for 3-4 hours. Your home will start smelling heavenly in no time.
- An hour before serving, add the uncooked pasta directly into the pot. Stir and let it cook until tender (about 30-40 minutes, depending on the type of pasta).
- Once the pasta is perfectly cooked, give everything one last stir, taste to adjust the seasoning, and serve up your hearty minestrone with a sprinkle of Parmesan if you’d like!
Chef’s Tips and Tricks
- If you’re short on time in the morning, chop the veggies the night before and store them in an airtight container in the fridge.
- Love a spicier soup? Add a pinch of red pepper flakes or a swirl of hot sauce right before serving.
- To prevent overcooking, keep a close eye on your pasta during the final hour—it will soak up the broth quickly!
Recipe Variations and Serving Suggestions
- Make it vegan: Skip the Parmesan cheese topping and you’re good to go.
- Protein boost: Stir in cooked chicken breast, ground turkey, or even cooked sausage if you’d like a meaty version.
- Serving ideas: Pair it with a slice of crusty garlic bread or a simple side salad for a complete meal. A glass of light red wine? Yes, please!
FAQs
Can I freeze this soup?
Absolutely! Just let it cool completely, then transfer to freezer-safe containers. It’ll keep well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
What can I use instead of beans?
Not a fan of beans? Add cooked lentils, chickpeas, or even extra veggies for some variety!
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Recipe Card
Crockpot Vegetable Minestrone
Prep Time: 15 minutes | Cook Time: 6-8 hours (low) or 3-4 hours (high) | Servings: 6-8
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 2 cups fresh spinach
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) red kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup uncooked small pasta (like ditalini or macaroni)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Combine all ingredients except pasta in the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in pasta 1 hour before serving and cook until tender.
- Serve hot, garnished with Parmesan cheese if desired.
I can’t wait to hear what you think about this Crockpot Vegetable Minestrone—drop me a comment below or share your version on Instagram with #TheKitchensAid. Let’s keep cozy cooking alive!
