Description
This hearty Crockpot Minestrone soup is a comforting, vegetable-packed dish perfect for a nourishing, slow-cooked meal. Featuring beans, fresh veggies, ditalini pasta, and savory herbs simmered in a flavorful tomato base, it offers a classic Italian taste with minimal prep. Ideal for busy days, simply combine ingredients in a slow cooker and enjoy a warm, satisfying soup bursting with wholesome goodness.
Ingredients
Scale
Vegetables and Beans
- 2 (14 oz) cans diced tomatoes
- 1 (14 oz) can tomato sauce
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can great northern beans, drained
- 2 carrots, diced
- 2 celery ribs, diced
- 1 large white or yellow onion, diced
- 4-5 cloves garlic, minced
- 1 medium zucchini, diced (added late in cooking)
Liquids and Seasonings
- 4 cups vegetable stock
- 2 cups water
- 2 tablespoons pesto*
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 2 bay leaves
Other
- 1 ½ cups ditalini pasta
- Parmesan or other cheese for topping (optional)
Instructions
- Combine Ingredients: Add diced tomatoes, tomato sauce, red kidney beans, great northern beans, carrots, celery, onion, garlic, pesto, vegetable stock, water, oregano, rosemary, and bay leaves into the crockpot. Stir gently to combine.
- Slow Cook: Cook the mixture on low heat for 6 to 8 hours or on high heat for 3 to 5 hours, allowing flavors to meld and vegetables to soften.
- Add Zucchini: About 45 minutes to an hour before you are ready to eat, add the diced zucchini to the crockpot and stir it in to cook with the soup.
- Add Pasta: Approximately 10 to 15 minutes before serving, add the ditalini pasta. Cook until the pasta is fully tender but still firm, stirring occasionally to prevent sticking.
- Serve: Once the pasta is cooked, remove bay leaves, ladle the soup into bowls, and top with parmesan or your preferred cheese if desired. Serve immediately for best texture and flavor.
Notes
- *Pesto adds a fresh herbal flavor but can be omitted or substituted if unavailable.
- Use vegetable stock for a vegetarian version or substitute with chicken stock for a non-vegetarian option.
- Be sure to add pasta toward the end to prevent it from becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, use gluten-free pasta instead of ditalini.
