Slow Cooker Minestrone Soup Recipe
Experience the ultimate Italian minestrone soup made effortlessly in your slow cooker. This traditional and robust dish combines the rich flavors of tomatoes, creamy white beans, fresh vegetables, and tender pasta for a truly satisfying meal.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 15 ounce can white beans
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 2 garlic cloves
- 1 28 oz can petite diced tomatoes
- Parmesan cheese rind
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt and fresh black pepper
- 1 medium zucchini
- 2 cups chopped fresh
- 2 cups cooked small pasta such as ditalini
- extra parmesan cheese for garnish
- 2 tsp olive oil
- 1 cup diced carrots
- 32 oz container reduced sodium chicken broth
Instructions
- 1
Blend the beans together with 1 cup of the broth until smooth in a blender. In a large nonstick skillet, warm the oil over medium-high heat. Introduce the carrots, celery, onion, and garlic, sautéing until they soften and release their aroma, which should take about 15 minutes.
- 2
Move the sautéed mixture to the slow cooker, adding the rest of the broth, diced tomatoes, the bean puree, parmesan cheese rind, salt, and pepper. Incorporate the rosemary, bay leaves, basil, and parsley, then cover and let it cook on low for 6 to 8 hours.
- 3
When there are 40 minutes left in the cooking time, stir in the zucchini and spinach. Cover the pot and allow it to continue cooking for an additional 30 minutes. Afterward, discard the bay leaves, rosemary sprig, and parmesan rind, adjusting the seasoning with salt and black pepper as needed. Serve 1-1/4 cups of the soup into 8 bowls, adding 1/4 cup of pasta to each, and sprinkle with extra parmesan cheese if you like.
- 4
Blend the beans with 1 cup of the broth until smooth in a blender. In a sizable pot, heat oil over medium-high heat. Add the carrots, celery, onion, and garlic, sautéing until they are tender and fragrant, which should take around 15 minutes.
- 5
Pour in the remaining broth, tomatoes, the bean puree, parmesan cheese rind, salt, and pepper. Add the rosemary, bay leaves, basil, and parsley, then cover and let it simmer on low for 40 minutes. Introduce the zucchini and spinach, cover again, and cook until the zucchini is tender, approximately 8 to 10 minutes.
- 6
Take out the bay leaves, rosemary sprig, and parmesan rind, then season the soup with salt and black pepper to taste. Serve 1-1/4 cups of the soup into 8 bowls, with 1/4 cup pasta in each, and top with additional parmesan cheese if desired.
- 7
Blend the beans with 1 cup of broth in a blender until smooth. Set the Instant Pot to sauté and heat the oil. Add the carrots, celery, onion, and garlic, and sauté until they are tender and fragrant, about 10 minutes.
- 8
Stir in the remaining broth, tomatoes, the bean puree, parmesan cheese rind, salt, and pepper. Add the rosemary, bay leaves, basil, and parsley, then cover and cook under high pressure for 20 minutes.
- 9
Perform a quick release, then add the pasta, zucchini, and spinach, cooking under high pressure for 4 minutes. Quick release again to prevent the pasta from becoming overcooked.
- 10
Remove the bay leaves, rosemary sprig, and parmesan rind, then adjust the seasoning with salt and black pepper as needed. Ladle 1-1/2 cups of soup into each of the 8 bowls, and feel free to add extra parmesan cheese on top if you prefer.