4.46 47 Published Jan 15, 2024, Updated Oct 29, 2024 It’s flavorful and filling thanks to all the herbs, hearty vegetables and protein-rich beans. Many minestrone soups are made with pasta, but not this one! I skipped the noodles for more beans, which I prefer because they add a lot more protein and fiber to this soup.
Why You’ll Love This Soup
Effortless – The slow cooker does all the work for you. Just prep the ingredients, add them to your slow cooker and let the magic happen! It’s the perfect meal for busy days. Meal prep – One pot makes a lot of soup so you can meal prep the soup over the weekend to enjoy for lunch or dinner during the week. Protein-packed – One serving of this soup is loaded with over 20 grams of plant-based protein thanks to all the beans making this a great vegetarian dinner option.
Sow Cooker Minestrone Ingredients
olive oil – used to sauté the vegetables before adding them to the slow cooker, which adds a nice flavor. vegetables – you’ll need carrots, yellow onion, garlic, celery, cabbage, potatoes and zucchini for this soup. diced tomatoes – I used canned regular diced tomatoes, but you can use fire roasted diced tomatoes if you want some added flavor. beans – we’re using a mix of red kidney, garbanzo and white beans. All canned, drained, and rinsed, these add plenty of protein and texture. chicken or vegetable broth – this forms the liquid foundation of the soup, adding depth and richness. You can choose based on your dietary preference. parmesan cheese – fresh Parmesan cheese is great as a topping. And, as a bonus secret ingredient that will add a ton of flavor, you can toss a parmesan rind into the soup at the same time you add the other seasonings and spices. seasonings and spices – you’ll need fresh parsley, dried basil, dried oregano and a bay leaf for that Italian flavor. Plus, you can’t forget about the salt and pepper to bring all the flavors together!
How to Make Slow Cooker Minestrone Soup
I’ve said it before, but I love slow cooker meals because they are so easy to make and this minestrone soup recipe is no different. Here’s how to make it: Step 1: Start by sautéing the carrots, onion, celery and garlic before adding them to the slow cooker, just for additional flavor. My slow cooker base is stove-top friendly, which makes the transition from stove-top to slow cooker a breeze. Step 2: Next, simply add the sautéed vegetables and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until the potatoes are cooked. Taste the soup before serving and season with additional salt and pepper as needed. Remove the parmesan rind and bay leaf. Portion the soup into bowls, top with parmesan cheese and enjoy!
How to Make This Minestrone Soup on the Stove Top
Start by heating the oil in your pot over medium heat. Add the carrots, onion and celery and cook until the onions are translucent and fragrant. Then add the garlic and sauté for 5 minutes. Add in the remaining ingredients and stir to combine. Bring to a bowl, reduce heat to a simmer, cover and cook for 30 minutes. Check your potatoes and keep simmering if they’re not soft yet. When the potatoes are fully cooked, remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.
Can I Make Minestrone Soup in the Instant Pot?
I haven’t tested this method, but here’s what I would try if you want to make this minestrone soup in the Instant Pot. If you do happen to try it, please comment below and let me know how it turns out for you! Step 1: Start in sauté mode on your Instant Pot. Add the oil, carrots, onions and celery and cook until the onions are translucent and fragrant. Add in the garlic and continue sautéing for an additional five minutes. Step 2: Add in the diced tomatoes, potatoes, cabbage, spices, parmesan rind, water and stock. Press cancel (to turn off sauté mode) and close the lid. Step 3: Pressure cook on high for about 8 minutes. When done pressure cooking, turn the valve to quick release. Push cancel again and then turn on sauté mode again. Add the zucchini and beans and cook for 5-6 minutes or until all of the vegetables are tender and cooked through. Remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.
Minestrone Variations
Dairy-free – Make this soup dairy free by skipping the parmesan rind and the extra parmesan for topping or try using a dairy-free or vegan parmesan. Add grains – Make this soup heartier by adding in cooked rice or pasta before serving. Check out my classic minestrone soup for a version with noodles! Use what you have – This is a great “clean out the fridge” soup! Have different vegetables you want to get rid of? Throw them in! This is delicious with added leafy greens (like kale or spinach) or even green beans. Add spice – For those who like a little heat, add a small dish of red pepper flakes to your soup.
What to Serve with Minestrone Soup
This soup is a filling meal on it’s own thanks to all of the veggies and beans, but if you’re looking for some sides to serve with this soup here are some ideas:
Bread: Serve your minestrone with a side of fresh bread (like sourdough). The combination of warm soup ad crusty bread is a classic and comforting choice. Crackers: For more crunch try serving this soup with your favorite crackers. These almond crackers would be delicious! Croutons: Croutons are the perfect crunchy addition to minestrone. Use store-bought or try my sourdough croutons. Salad: You can’t go wrong with a soup + salad combo! Try this garlicky kale salad, Italian chopped salad or simple kale salad for some greens.
Storing Leftovers
Like I mentioned earlier, soup is perfect for meal prep because you can make a large quantity and enjoy it over several days. After cooking, allow the minestrone soup to cool slightly, then store it in an airtight container in the refrigerator for 4-5 days. For longer storage, let the soup cool completely then add to a freezer-safe container and store in the freezer for up to 3 months. To thaw, let it defrost in the fridge overnight.
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