Recipes › Soup › Easy Slow Cooker Vegetarian Minestrone Recipe

Easy Slow Cooker Vegetarian Minestrone Recipe

Recipe by Pedro M. A. Neves

This Italian vegetable and pasta soup is a timeless comfort classic that comes together effortlessly in the slow cooker. Loaded with seasonal vegetables, beans, and tender pasta in a tomato-based broth, minestrone delivers authentic Italian flavor with minimal hands-on work. Perfect for weeknight dinners or meal prep, this vegetarian version is both nourishing and deeply satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced (about 200g)
• 3 medium carrots, diced (about 250g)
• 3 celery stalks, diced (about 150g)
• 4 medium zucchini, diced (about 400g)
• 2 medium potatoes, diced (about 300g)
• 1 can (400g) diced tomatoes
• 1 can (400g) cannellini beans, drained and rinsed
• 1 can (400g) kidney beans, drained and rinsed
• 6 cups (1.4 liters) vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 cup (100g) small pasta (ditalini or elbow)
• 3 tablespoons fresh parsley, chopped
• Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.

2. Transfer the sautéed vegetables to your slow cooker.

3. Add diced zucchini, potatoes, diced tomatoes with juice, both cans of beans, and vegetable broth to the slow cooker.

4. Stir in bay leaves, oregano, basil, red pepper flakes, and a pinch of salt and pepper. Stir well to combine all ingredients.

5. Cover and cook on low for 8 hours or on high for 4 hours. The vegetables should be very tender.

6. About 20 minutes before serving, stir in the dry pasta and additional 1 cup vegetable broth if needed. Increase heat to high if on low setting. Cook uncovered until pasta is tender.

7. Taste and adjust seasoning with salt and pepper. Remove bay leaves.

8. Ladle into bowls and garnish with fresh parsley and Parmesan cheese if desired. Serve hot.

Substitutions

• Replace cannellini beans with chickpeas for a different texture and flavor profile
• Substitute ditalini pasta with small shells, orzo, or rice for variety
• Use vegetable broth made from scratch or low-sodium store-bought version if preferred
• Omit potatoes and add 1 can diced white beans plus extra spinach (100g) for a lighter version

Tips

• Add pasta near the end of cooking to prevent it from becoming mushy in the slow cooker
• For deeper flavor, sauté vegetables for an extra 2-3 minutes until lightly caramelized before transferring to slow cooker
• Minestrone tastes even better the next day as flavors develop; it reheats well and freezes for up to 3 months
• Fresh basil stirred in at the end adds brightness that dried basil cannot provide

Minestrone, meaning 'big soup' in Italian, is a rustic peasant dish that varies by region and season, traditionally using whatever vegetables were available. This humble soup embodies the Italian philosophy of cucina povera, transforming simple, inexpensive ingredients into a nourishing and beloved meal served throughout Italy.

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