Effortless & Flavorful: Slow Cooker Vegetarian Minestrone Recipe
Minestrone, the hearty Italian vegetable soup, is a comforting classic that’s perfect for any time of year. But who has the time to stand over a simmering pot for hours? Enter the slow cooker, your culinary superhero! This recipe transforms the traditional minestrone into a hands-off, deeply flavorful masterpiece. The beauty of a slow cooker is that it allows the flavors to meld and deepen over time, resulting in a soup that’s far more complex and satisfying than its stovetop counterpart. This vegetarian version is packed with nutritious vegetables, hearty beans, and aromatic herbs, making it a complete and satisfying meal. Plus, it’s incredibly customizable – feel free to add or substitute vegetables based on what you have on hand or what’s in season.
## Why You’ll Love This Slow Cooker Vegetarian Minestrone
* **Effortless:** Simply toss the ingredients into the slow cooker, set it, and forget it! No babysitting required.
* **Flavorful:** The slow cooking process allows the vegetables and herbs to infuse the broth with incredible depth and complexity.
* **Healthy:** Packed with vegetables, beans, and fiber, this soup is a nutritional powerhouse.
* **Versatile:** Easily customizable to your preferences and dietary needs.
* **Freezer-Friendly:** Make a big batch and freeze leftovers for easy weeknight meals.
* **Budget-Friendly:** Uses inexpensive ingredients that are readily available.
* **Perfect for Meal Prep:** Prepare it on the weekend and enjoy it throughout the week.
## Ingredients You’ll Need
* **Olive Oil:** Extra virgin olive oil adds richness and flavor. A good quality olive oil makes a difference.
* **Aromatics:** Onion, carrots, and celery form the classic mirepoix, the aromatic base of many soups and stews. Diced finely, they release their sweetness and savory notes into the broth.
* **Garlic:** Minced garlic adds a pungent and savory flavor. Use fresh garlic for the best results.
* **Vegetable Broth:** Provides the liquid base for the soup. Use low-sodium broth to control the salt content.
* **Diced Tomatoes:** Canned diced tomatoes (with their juice) add acidity and sweetness. Fire-roasted diced tomatoes add a smoky depth of flavor, but regular diced tomatoes work just as well.
* **Tomato Paste:** Adds concentrated tomato flavor and richness. A little goes a long way.
* **Dried Herbs:** A combination of dried oregano, basil, and thyme provides a classic Italian flavor profile. Feel free to experiment with other herbs like rosemary or marjoram.
* **Bay Leaf:** Adds a subtle, aromatic flavor that deepens as the soup simmers. Remember to remove it before serving.
* **Kidney Beans:** Canned kidney beans (drained and rinsed) add protein and fiber. Other beans like cannellini beans or chickpeas can be substituted.
* **Great Northern Beans:** Adds a creamy texture and mild flavor. Cannelini beans or chickpeas work well as substitutes.
* **Pasta:** Small pasta shapes like ditalini, elbow macaroni, or small shells work best. Add the pasta during the last 30 minutes of cooking to prevent it from becoming mushy.
* **Spinach:** Fresh spinach adds nutrients and color. Add it during the last few minutes of cooking so it wilts but doesn’t become overcooked.
* **Zucchini:** Diced zucchini adds a mild flavor and adds a nice texture to the soup.
* **Yellow Squash:** Diced yellow squash adds a sweetness and complements the zucchini.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors of the soup.
* **Optional Garnishes:** Grated Parmesan cheese (for non-vegans), fresh parsley, a drizzle of olive oil, or a squeeze of lemon juice.
**Detailed Ingredient List:**
* 2 tablespoons olive oil
* 1 medium yellow onion, finely diced
* 2 carrots, peeled and finely diced
* 2 celery stalks, finely diced
* 4 cloves garlic, minced
* 8 cups vegetable broth
* 1 (28-ounce) can diced tomatoes, undrained
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can great northern beans, drained and rinsed
* 1/2 cup ditalini pasta (or other small pasta shape)
* 5 ounces fresh spinach, roughly chopped
* 1 medium zucchini, diced
* 1 medium yellow squash, diced
* Salt and pepper to taste
* Optional garnishes: grated Parmesan cheese, fresh parsley, olive oil, lemon wedges
## Equipment You’ll Need
* Slow Cooker (6-quart or larger)
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Can Opener
* Ladle
## Step-by-Step Instructions
This recipe is incredibly simple. Here’s a breakdown of the process:
**Step 1: Sauté the Aromatics (Optional but Recommended)**
While this step is optional, it significantly enhances the flavor of the soup. Sautéing the onions, carrots, and celery before adding them to the slow cooker helps to develop their sweetness and create a deeper, more complex flavor profile. If you’re short on time, you can skip this step, but I highly recommend it if you have a few extra minutes.
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion, carrots, and celery to the skillet and cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 2: Add Ingredients to the Slow Cooker**
1. Transfer the sautéed vegetables (or the raw vegetables if skipping the sautéing step) to the slow cooker.
2. Add the vegetable broth, diced tomatoes (with their juice), tomato paste, dried oregano, dried basil, dried thyme, and bay leaf to the slow cooker.
3. Stir to combine.
**Step 3: Cook the Soup**
1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The cooking time may vary depending on your slow cooker, so check the soup periodically.
**Step 4: Add the Beans and Pasta**
1. After the soup has cooked for the specified time, stir in the drained and rinsed kidney beans and great northern beans.
2. Add the ditalini pasta (or other small pasta shape) to the slow cooker.
3. Cover and cook for another 30 minutes, or until the pasta is tender. Check the pasta frequently to avoid overcooking.
**Step 5: Add the Spinach and Zucchini/Squash**
1. Stir in the chopped spinach, diced zucchini and diced yellow squash.
2. Cover and cook for another 5-10 minutes, or until the spinach is wilted and the zucchini/squash is slightly softened.
**Step 6: Season and Serve**
1. Remove the bay leaf from the soup.
2. Season the soup with salt and pepper to taste.
3. Ladle the soup into bowls and garnish with grated Parmesan cheese (if using), fresh parsley, a drizzle of olive oil, or a squeeze of lemon juice, if desired.
## Tips and Variations
* **Customize the Vegetables:** Feel free to add or substitute vegetables based on what you have on hand or what’s in season. Some other great additions include green beans, corn, peas, potatoes, kale, or butternut squash.
* **Add Greens:** Instead of spinach, try kale, Swiss chard, or collard greens. Add them at the same time as the spinach, but you may need to cook them for a slightly longer time.
* **Use Different Beans:** Cannellini beans, chickpeas, or pinto beans can be substituted for the kidney beans or great northern beans.
* **Add Protein:** For a heartier soup, add cooked lentils, quinoa, or tofu.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Add Parmesan Rind:** Add a Parmesan rind to the slow cooker while the soup is cooking for extra umami flavor. Remember to remove it before serving.
* **Make it Vegan:** Omit the Parmesan cheese garnish or use a vegan Parmesan alternative.
* **Use Fresh Herbs:** If you have fresh herbs on hand, use them instead of dried herbs. Add them during the last 30 minutes of cooking for the best flavor.
* **Add a Splash of Balsamic Vinegar:** A splash of balsamic vinegar at the end of cooking adds a touch of acidity and enhances the flavors of the soup.
* **Make it in the Instant Pot:** This recipe can also be adapted for the Instant Pot. Sauté the aromatics using the sauté function. Then, add the remaining ingredients (except for the pasta and spinach) and cook on high pressure for 8 minutes. Quick release the pressure, then stir in the pasta and spinach and cook for another 2-3 minutes, or until the pasta is tender and the spinach is wilted.
* **For a smoother soup:** Use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over-blend it, as you still want to have some chunks of vegetables.
* **Don’t overcook the pasta:** Adding the pasta at the end ensures it doesn’t become mushy. Check it frequently and cook until just tender.
## Serving Suggestions
* Serve with crusty bread for dipping.
* Top with a dollop of pesto.
* Garnish with a sprinkle of red pepper flakes for a touch of heat.
* Serve as a side dish or a main course.
* Pair with a simple salad for a complete meal.
## Make Ahead and Storage Instructions
* **Make Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits!
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Be aware that the pasta may become slightly softer after freezing and thawing.
## Nutritional Information (Approximate)
* Calories: 250
* Fat: 8g
* Saturated Fat: 1g
* Cholesterol: 0mg
* Sodium: 600mg
* Carbohydrates: 35g
* Fiber: 10g
* Sugar: 8g
* Protein: 10g
*(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)*
## Recipe Card
**Slow Cooker Vegetarian Minestrone**
A hearty and flavorful vegetarian minestrone soup made easy in the slow cooker. Packed with vegetables, beans, and herbs, this soup is a complete and satisfying meal.
**Prep Time:** 15 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high)
**Yield:** 6-8 servings
**Ingredients:**
* 2 tablespoons olive oil
* 1 medium yellow onion, finely diced
* 2 carrots, peeled and finely diced
* 2 celery stalks, finely diced
* 4 cloves garlic, minced
* 8 cups vegetable broth
* 1 (28-ounce) can diced tomatoes, undrained
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can great northern beans, drained and rinsed
* 1/2 cup ditalini pasta (or other small pasta shape)
* 5 ounces fresh spinach, roughly chopped
* 1 medium zucchini, diced
* 1 medium yellow squash, diced
* Salt and pepper to taste
* Optional garnishes: grated Parmesan cheese, fresh parsley, olive oil, lemon wedges
**Instructions:**
1. *(Optional)* Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery to the skillet and cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 5-7 minutes. Add the minced garlic to the skillet and cook for another minute, until fragrant.
2. Transfer the sautéed vegetables (or the raw vegetables if skipping the sautéing step) to the slow cooker. Add the vegetable broth, diced tomatoes (with their juice), tomato paste, dried oregano, dried basil, dried thyme, and bay leaf to the slow cooker. Stir to combine.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
4. Stir in the drained and rinsed kidney beans and great northern beans. Add the ditalini pasta to the slow cooker. Cover and cook for another 30 minutes, or until the pasta is tender.
5. Stir in the chopped spinach, zucchini and squash. Cover and cook for another 5-10 minutes, or until the spinach is wilted and the zucchini/squash is slightly softened.
6. Remove the bay leaf from the soup. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with grated Parmesan cheese (if using), fresh parsley, a drizzle of olive oil, or a squeeze of lemon juice, if desired.
Enjoy this flavorful and easy slow cooker vegetarian minestrone!