There’s nothing quite like a warm, comforting bowl of soup, right? And when it’s as easy as throwing everything into a slow cooker and letting it do its thing? Even better! That’s where this slow cooker minestrone recipe comes in. It’s packed with veggies, beans, and tons of flavor, and honestly, it basically cooks itself. I’ve been making this for years, tweaking it here and there, and trust me, this version is the *best*.
My favorite part? It’s so forgiving! You can really throw in whatever veggies you have on hand. Plus, it’s a total crowd-pleaser. I’ve served this to everyone from picky kids to my super health-conscious friends, and they all rave about it. Get ready to have your house smelling amazing all day long!
Why You’ll Love This Slow Cooker Minestrone
Okay, so why *this* slow cooker minestrone? Let me tell you! It’s:
- Easy peasy!
- Minimal effort – seriously, almost none.
- Healthy and good for you.
- Bursting with flavor.
- Totally customizable.
- Amazing for meal prep.
Benefits of Slow Cooker Minestrone
Seriously, this soup is a game-changer! The ease? Unbeatable. Chop the veggies, dump ’em in, and forget about it! Minimal effort means more time for you. Plus, it’s packed with veggies and beans, so you’re getting a super healthy meal without even trying. The flavor is just incredible, especially after simmering all day. And don’t even get me started on how easy it is to swap in your favorite veggies or beans. Finally, make a big batch on Sunday, and lunch is sorted for the week!
Ingredients for Your Slow Cooker Minestrone
Alright, let’s talk ingredients! This is where the magic happens. You’ll need:
- 2 carrots, chopped (I like ’em chunky!)
- 1 yellow onion, chopped (don’t worry about being perfect)
- 2 celery hearts, chopped (adds such a nice flavor!)
- 3 cloves garlic, minced (or more, I won’t judge!)
- 1 14 oz can diced tomatoes (don’t drain ’em!)
- 1 white potato, peeled and chopped into cubes (any kind works, really)
- 1/2 head savoy cabbage, thinly sliced (trust me on this one!)
- 2 medium zucchini, chopped into small cubes (summer squash works too)
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can white beans, drained and rinsed (cannellini are my fave!)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped (the more the merrier!)
- 1 rind from 2 oz. of parmesan cheese (this is key for flavor!)
- 1 bay leaf (don’t forget to take it out later!)
- 2 cups water
- 32 oz container low sodium chicken or vegetable stock (I usually use chicken)
- 1 1/2 teaspoon sea salt (adjust to your liking!)
- 1 teaspoon black pepper
- Freshly grated Parmesan cheese for serving (obviously!)
How to Make Slow Cooker Minestrone: Step-by-Step Instructions
Okay, let’s get cooking! This slow cooker minestrone is seriously simple, but following these steps will make sure it’s perfect every time. Don’t worry, it’s mostly just dumping stuff in a pot!
Preparing the Vegetables for Slow Cooker Minestrone
First, you’ll want to grab a big pan and heat up a tablespoon of olive oil over medium heat. Add your chopped carrots, onion, and celery. Cook these until the onions are soft and see-through – that’s when you know they’re ready. This usually takes about 5-7 minutes. Then, toss in your minced garlic and cook for another minute or so. Careful, don’t let the garlic burn! You’ll know it’s ready when your kitchen smells amazing!
Combining Ingredients in the Slow Cooker Minestrone
Now for the easy part! Dump all those sautéed veggies into your slow cooker. Then add *everything* else: the diced tomatoes, potato, cabbage, zucchini, all those beans (garbanzo, kidney, and white), dried basil, dried oregano, fresh parsley, that parmesan rind (don’t skip this!), the bay leaf, water, and stock. Finally, add your salt and pepper. I like to give it a little stir just to make sure everything’s mixed up.
Cooking and Finishing the Slow Cooker Minestrone
Alright, now you just let the slow cooker do its thing! Cook on high for 4 hours or low for 6-8 hours, or until the potatoes are tender. Once it’s done, give it a taste and add more salt and pepper if needed. Don’t forget to take out the parmesan rind and bay leaf before serving! Those have done their job. Ladle into bowls and top with plenty of freshly grated Parmesan cheese. Yum!
Tips for the Best Slow Cooker Minestrone
Want to take your slow cooker minestrone from good to *amazing*? Here are a few of my go-to tips!
First, don’t overcook the veggies! Seriously, nobody likes mushy vegetables. If you’re cooking on high, keep an eye on it. Also, use good quality stock! It makes a huge difference in the flavor. I usually go for low-sodium chicken stock, but veggie stock works great too.
If you want to add pasta, don’t add it at the beginning! It’ll get way too mushy. Instead, cook the pasta separately and stir it in during the last 30 minutes or so. Small pasta shapes like ditalini or elbow macaroni work best. Trust me on this one! And finally, don’t be afraid to experiment with different veggies and beans to find your perfect combo!
Ingredient Notes and Substitutions for Slow Cooker Minestrone
Okay, so maybe you don’t have *exactly* what’s on the ingredient list. No worries! This slow cooker minestrone is super flexible. Here are a few ideas for swaps and substitutions!
Bean Variations for Your Slow Cooker Minestrone
Don’t have all the beans I listed? No sweat! You can use any combination of beans you like. Great Northern beans, borlotti beans, or even black beans would be delicious. Just make sure you use about 45 ounces total of drained and rinsed beans. Easy peasy!
Vegetable Swaps for Slow Cooker Minestrone
Out of zucchini? Throw in some yellow squash! Don’t have savoy cabbage? Regular green cabbage works just fine. You could even add some kale or spinach during the last 30 minutes of cooking. Seriously, raid your fridge and use what you’ve got! That’s the beauty of minestrone!
Serving Suggestions for Slow Cooker Minestrone
This slow cooker minestrone is pretty great on its own, but you know what makes it even better? A few simple sides! I always serve it with some crusty bread for dipping – sourdough is my favorite! A simple side salad with a light vinaigrette is also a perfect complement. Honestly, that’s all you need for a super satisfying meal!
Frequently Asked Questions About Slow Cooker Minestrone
Got questions about making the best slow cooker minestrone? I got you! Here are some of the most common questions I get asked about this recipe.
Can I freeze slow cooker minestrone?
Absolutely! This soup freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for up to 3 months. Thaw it overnight in the fridge before reheating.
How long does slow cooker minestrone last in the fridge?
Your slow cooker minestrone will happily hang out in the fridge for 4-5 days. Just make sure it’s stored in an airtight container. It actually tastes even better the next day, as the flavors meld together!
Can I add meat to this slow cooker minestrone recipe?
You sure can! If you’re not strictly vegetarian, adding some cooked Italian sausage or shredded chicken to this slow cooker minestrone is delicious. I’d add it during the last hour of cooking just to heat it through.
Nutritional Information for Slow Cooker Minestrone
Just a heads-up: nutrition info can vary depending on the exact ingredients and brands you use, so this is just an estimate! Don’t hold me to it!
Enjoy Your Delicious Slow Cooker Minestrone!
Alright, you’ve got all the secrets! Now go make some amazing slow cooker minestrone! And hey, if you loved it, leave a rating and comment below! Share it with your friends, too!
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Dump & Forget Slow Cooker Minestrone; A Blissful Disaster
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy a hearty and flavorful slow cooker minestrone soup, packed with vegetables and beans. This recipe is easy to prepare and perfect for a comforting meal.
Ingredients
- 1 Tablespoon olive oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 celery hearts, chopped
- 3 cloves garlic, minced
- 1 14 oz can diced tomatoes
- 1 white potato, peeled and chopped into cubes
- 1/2 head savoy cabbage, thinly sliced
- 2 medium zucchini, chopped into small cubes
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can white beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 1 rind from 2 oz. of parmesan cheese
- 1 bay leaf
- 2 cups water
- 32 oz container low sodium chicken or vegetable stock
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- Freshly grated Parmesan cheese for serving
Instructions
- Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
- Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6 to 8 hours or potatoes are cooked.
- Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf.
- Portion soup into bowls and top with parmesan cheese.
Notes
- Storage: Let the soup cool, then store in the fridge for 4 to 5 days or freeze for up to 3 months. Thaw frozen soup in the fridge overnight before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 354kcal
- Sugar: 9g
- Sodium: 801mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 17g
- Protein: 20g
- Cholesterol: 3mg
