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Crockpot Minestrone Soup

This slow cooker minestrone soup transforms simple beans, vegetables, and herbs into a hearty, comforting bowl through gentle simmering. The dish boasts a thick, broth-filled texture with tender vegetables and pasta, all infused with earthy flavors and aromatic herbs. It’s a meditative, nourishing meal that requires minimal hands-on time, perfect for busy days or mindful cooking routines.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 can diced tomatoes preferably fire-roasted
  • 1 can cannellini beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 2 carrots carrots diced small
  • 2 stalks celery diced small
  • 1 onion diced
  • 4 cups vegetable broth low-sodium preferred
  • 1 cup small pasta shapes such as ditalini or small shells
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 bay leaf bay leaf
  • 2 tablespoons olive oil extra virgin
  • to taste salt and pepper

Equipment

  • Large slow cooker
  • Knife
  • Chopping board
  • Wooden spoon
  • Measuring Cups

Method
 

  1. Gather all your ingredients: diced tomatoes, beans, vegetables, broth, pasta, herbs, and olive oil. Prepare your chopping board, knife, and measuring cups to keep everything within reach.
  2. Dice the carrots and celery into small, uniform pieces and chop the onion. This helps everything cook evenly and releases their natural sweetness.
  3. Add a tablespoon of olive oil to your slow cooker and gently sauté the diced onion, carrots, and celery for about 3-4 minutes until they start to soften and smell fragrant.
  4. Pour in the vegetable broth, then add the canned diced tomatoes, rinsed beans, thyme sprigs, and bay leaf. Stir everything together to combine the flavors.
  5. Set the slow cooker to low and cover. Let the soup simmer gently for 6 to 8 hours, during which the vegetables will soften, and the flavors will meld into a warm, earthy aroma.
  6. About 20 minutes before serving, add the small pasta shapes to the slow cooker. Stir well, and cook with the lid off if you want a slightly thicker broth. Keep an eye on the pasta to prevent overcooking and mushiness.
  7. Once the pasta is tender and the broth is flavorful, remove the thyme sprigs and bay leaf. Taste the soup and season with salt and pepper as needed.
  8. Finish with a drizzle of olive oil for added shine and richness. Ladle the hot soup into bowls, and enjoy the comforting, meditative experience of this slow-cooked minestrone.