Slow Cooker Minestrone Soup
49
Last updated on Jan 10, 2025
This post may include affiliate links. Thank you for your support.
This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
As soon as the weather cools, I’m all about soups and slow cooker meals, especially this slow cooker minestrone soup.
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.
Table of Contents
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.
Ingredients Needed
- 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!
Minestrone Variations
- Add spice: For those who like a little heat, add a small dish of red pepper flakes to your soup.
- 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.
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!
Recipe Tip!
The ingredients, especially the potatoes and cabbage, may absorb some of the broth as they sit. So, when you’re ready to enjoy the leftovers, you might need to add a bit more broth or water to bring the soup back to your desired consistency.
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.
Frequently Asked Questions
I haven’t tested it, but here’s how you could try:
1. Sauté the oil, carrots, onions, and celery in the Instant Pot until onions are translucent, then add garlic and cook for 5 more minutes.
2. Add diced tomatoes, potatoes, cabbage, spices, parmesan rind, water, and stock. Close the lid and pressure cook on high for 8 minutes.
3. Quick release, then switch back to sauté mode. Add zucchini and beans, cooking for 5-6 minutes until tender.
4. Remove the parmesan rind and bay leaf, season to taste, and serve with parmesan cheese.
1. Heat oil in a pot over medium heat. Sauté the carrots, onion, and celery until onions are translucent, then add garlic and cook for 5 more minutes.
2. Add the remaining ingredients, stir, and bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
3. Check the potatoes—if they’re not tender, keep simmering until fully cooked.
4. Remove the parmesan rind and bay leaf, season to taste, and serve topped with parmesan cheese.
Popular Slow Cooker Recipes
- Slow Cooker Dairy Free Butter Chicken
- Slow Cooker Quinoa Soup
- Slow Cooker Chicken Wild Rice Soup
- Slow Cooker Chicken Fajita Soup
- Slow Cooker Buffalo Chicken
- Slow Cooker Shredded BBQ Chicken
- Slow Cooker Mashed Potatoes
Be sure to check out all of the soup recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Slow Cooker Minestrone Soup
Ingredients
- 1 Tablespoon olive oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 celery hearts, chopped
- 3 cloves garlic, minced
- 1 14 oz can diced tomatoes
- 1 white potato, peeled and chopped into cubes
- ½ head savoy cabbage, thinly sliced
- 2 medium zucchini, chopped into small cubes
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can white beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh parsley, chopped
- 1 rind from 2 oz. of parmesan cheese
- 1 bay leaf
- 2 cups water
- 32 oz container low sodium chicken or vegetable stock
- 1 ½ teaspoon sea salt
- 1 teaspoon black pepper
- Freshly grated Parmesan cheese for serving
Instructions
- Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
- Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.
Video
Notes
- Storage: Let the soup cool, then store in the fridge for 4-5 days or freeze for up to 3 months. Thaw frozen soup in the fridge overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time making this recipe so I followed closely, only subbing swiss chard for the savoy cabbage. Cooked low at six hours and final hour on high. It was so meh. Flavor profile was really underdeveloped. Probably needs more tomato? There just wasn’t enough umami. The yield on this soup is enourmous, so now I have TONS of meh leftovers.
Hi Laura – Thanks for giving the recipe a try and for sharing your feedback! I’m sorry to hear it didn’t hit the mark for you. Swiss chard can be a bit milder than savoy cabbage, so that may have played a role in the final flavor. If you’re looking for more umami, you could try adding extra tomato or a splash of soy sauce or Worcestershire sauce. A little more seasoning or a squeeze of lemon at the end might also help brighten things up. I appreciate your thoughts and hope you can tweak the leftovers to your taste!
Love the subtle sweetness and enjoyed that it wasn’t over powering like some of the carnita’s that are served in our area burrito Thanks for a delicious recipe…will follow for more!!
I made the minestrone soup. It was excellent so flavorful. I’ve been cooking a lot of these recipes. I haven’t run into one that I didn’t like. Thank you
Ah yay! This makes me so happy to hear, Kristina! So pumped to know you are enjoying my recipes. Thanks for the review!
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Woo!! So glad this recipe was a hit with your family. Thanks for making it and for coming back to leave a review. I so appreciate it!
Absolutely love this soup! I’m making a second batch to freeze.
Yay! So glad you’ve been loving this soup, Tim!
This looks amazing! Should the diced tomatoes be drained?
No need to drain them!
Can this soup be frozen? If so, how would you suggest storing it to freeze?
Totally! I would store it in an airtight bag or container and when you’re ready to use pull it out into the fridge to thaw overnight.
Very tasty, easy and fulfilling!
I love the idea of using potatoes instead of pasta. Will be perfect for my GF family.
Yay! Can’t wait to hear what you think of it. 🙂
I’m really excited to try this. I think I might try rutabaga instead of potatoes to decrease calories and carbs a little.
Someone mentioned adding brown rice. Do you think it should be added raw at the beginning or cooked at the end?
Hi Cindy. I’m not 100% sure because I’ve seen some slow cooker recipes with brown rice done both ways. I think it should be fine to add it uncooked at the beginning, but I’m not sure how much liquid the rice will soak up SO I think I’d recommend cooking the brown rice separately and adding it before serving. That way you can eye it and add just the right amount. I think it will be delicious and extra filling with the rice. Let me know how it turns out for you!
One of my go-to slow cooker meals. Have shared the recipe with friends who love it as well. It’s very light and healthy, but is delicious! I usually make one batch, use half for lunch for the week and freeze the other half. It freezes and reheats beautifully.
Thank you so much for coming back to comment and leave a rating for this recipe. It makes me so happy to know that you enjoy it and I love knowing that it freezes and reheats well.
Can this soup be frozen? Am single and want to make this recipe but there’s no way I can eat 8 servings, haha! I get nervous freezing things as sometimes the food (especially some vegetables) do not thaw and reheat well.
Do you need to drain the beans?
Great question! All the canned beans in the recipe should be drained and rinsed. I’ll go in and add that to the recipe instructions.
Do you know what the sodium content is?
I made this soup 3 times over a two-week period. That’s how much I loved it. It’s now August and I’m still craving this soup. I have to go easy on the salt and ended up adding some balsamic vinegar for flavor. Can’t tell you how much it added to the flavor. Delicious.
What size serving is 1 bowl? Also, when I imported your recipe into MFP it came out to be 446 calories. How did you calculate yours?
I’m not sure how many cups are in a bowl but the recipe should make around 8 servings. I used MFP to calculate the nutrition facts as well. Be sure to check all the ingredients and nutrition facts when you import. I found that sometimes when you import the recipe things can get misinterpreted. Maybe that’s what is causing the discrepancy?
Totally on my grocery list for making this week! I LOVE my slow cooker. I work full-time and it’s only my husband and me now that the children are grown and gone. My enthusiasm for coming home from work and cooking dinner has diminished so the slow cooker is perfect!
Having to do some conversions (I’m in the UK!)
Is it 160ml (2 cups) of water PLUS 1 litre (32oz) of stock?
Was given a slow cooker for Christmas, so I’m new to this!
Looks so yummy, can’t wait to make!
Sorry that you’re having to do the conversions. I hope it turns out to be delicious for you! 🙂
Should this be Savoy cabbage? I’m unclear about what would be considered savory cabbage?
Yes! Sorry for the confusion. 🙂
Added brown rice, amazing! Best meal to come home to after a long day 🙂 thanks!
So glad that you enjoyed it, Rachel!
ooooo digging this recipe!!! I love myself a good minestrone soup. Such a healthy comfort food style soup. Pinning this for sure!
Minestrone is one of my all time favorite soups and I’ve been dying for a killer recipe- consider this one pinned 🙂 It looks delicious!
Thanks Jen. I hope you get a chance to try it. 🙂
This soup looks so good! I love soup during the cold winter months. It’s the best!
http://www.thesparklingdarling.com
I love how colorful this soup is! I also like that no noodles are included. Most minestrone recipes include them and I’m not a fan, but this looks and sounds delicious!
Lots of delicious veggies, and lots of fiber rich beans. I love this soup with it’s packed full combination of goodness. 🙂
It’s definitely been warmer than normal down here in south Louisiana (still wearing t-shirts and shorts!) but I’ve still been craving soup! Also, love that little mug <3
Ahhh I love slow cooker soups, and haven’t had minestrone soup in for-e-verrrrr. Looks and sounds delicious, and adding sriracha is never a bad idea!
Right? I add sriracha to everyTHING! 🙂
I LOVE this recipe and I love that soup bowl! Where is the soup bowl from, if you don’t mind me asking?
Thank you, Melissa. Funny story about the soup bowl. Isaac had one growing up and loved it, but somehow it got lost or broken. His good friend remembered how much he liked it and ended up finding one at a thrift store in New York for him. I was really excited because I really like vintage dishes. 🙂
If you want more soup bowls like that one then you can get them on Ebay but, boy will they ever get you on shipping. Im going shopping today and will make this tomorrow.
Ebay always kills us on the shipping!! I hope you enjoy the soup!! 🙂
This soup was amazing! I made some substitutions based on what I had at home. I swapped cabbage for a 1/2 head of cauliflower, omitted the parmesan cheese rind and chickpeas, added kale and a little extra carrots/celery. I used a little extra broth (finished one I had open then another new one) and used whatever spices I had (oregano, marjoram, bay leaf). I made it in my Dutch oven Le Crueset and sauteed veggies in stages to bring out flavors (onions, then garlic, then carrots/celery, other veggies, etc.) I served it with fresh feta and cold pressed EVOO on top. My husband who is a carnivore loved it. He especially loved the potato in there which gives the soup more substance. Thank you, Brittany!