Betty Crocker Slow Cooker Vegetable Minestrone

Minestrone Soup

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This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Minestrone Soup

This soup recipe is SO easy to make, you can make it on the stove, slow cooker or Instant Pot. Directions provided for all three!

It's just my preference, but I like to puree the beans in this soup, it thickens it and you don't even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you don't have one toss some grated cheese into the soup while it's cooking.

Helpful Cooking Tips

To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. It's totally your call, you can also just add the pasta to the soup at the end.

Freezer Directions

You can freeze leftovers for up to 3 months. Let it cool then transfer to freezer-safe containers.

Minestrone Soup Variations:

Swap the spinach for Swiss chard or baby kale.
To keep this low-carb, omit the pasta, you honestly won't miss it with everything else in this soup.
Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.

How To Make Minestrone Soup

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set 'n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

This is by far the best recipe you'll ever try for Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

More Soup Recipes You Will Love

Turkey Chili Taco Soup
Chicken Enchilada Soup
Chicken Noodle Soup
Chicken Pot Pie Soup
Turkey Meatball Vegetable Soup

Minestrone Soup

190 Cals 9 Protein 32 Carbs 3 Fats

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

1 15 oz can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 28 oz can petite diced tomatoes
Parmesan cheese rind, optional
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 8 oz zucchini, diced
2 cups chopped fresh, or frozen defrosted spinach
2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
extra parmesan cheese for garnish, optional

Slow Cooker Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Instant Pot Directions:

Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.

Serving: 1 1/2 cups , Calories: 190 kcal , Carbohydrates: 32 g , Protein: 9 g , Fat: 3 g , Sodium: 483 mg , Fiber: 8 g , Sugar: 4 g

Blue Smart Points: 2

Green Smart Points: 4

Purple Smart Points: 2

Points +: 4

Keywords: best minestrone soup, instant pot minestrone soup, minestrone soup, minestrone soup crock pot, minestrone soup recipe, vegetarian minestrone soup

how to make minestrone soup.

posted July 15, 2014 by Gina

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