This hearty plant-based soup is loaded with vegetables, and a breeze to cook in the crockpot!
Jump to RecipeMinestrone soup is one of my favorites with all the variety of vegetables and hearty goodness. Naturally, I had to try my own take on this classic soup, and make it crockpot-friendly!
Since this is a vegetable heavy recipe, it’s also a labor of love to get everything chopped up and ready to go. To save time, you can chop most of these veggies beforehand (just don’t put the potatoes in the fridge). You can even sub out some of these veggies for their canned or frozen counterparts. I like to use a kitchen shears to prep the green beans instead of my chefs knife. It makes the process a little easier, and kind of fun. :P
Just make sure that all your veggies are approximately the same size for even cooking. All the veggies will go into the crockpot right away except for the zucchini. Zucchini doesn’t take very long to cook, so save it until the last 15 minutes of cooking. You can either chop it up when you’re chopping the rest of your veggies and throw it in the fridge, or wait until your cook time is almost up to get it ready.
Once all your veggies are chopped, add everything to the crockpot except for the beans, pasta, and zucchini. Cook on low for about 8 hours, or high for 3-4 hours.
Once your cook time is up, add in the pasta, rinsed beans, and chopped zucchini. Cook on high for an additional 15 minutes, or until the pasta is tender.
Once those 15 minutes are up, your soup is ready to enjoy!
If you try this recipe, please be sure to rate it in the comment section below. Let me know what you like about this recipe, and any modifications you make!
Crockpot Minestrone Soup
Ingredients
- 1 yellow onion diced
- 4 large carrots peeled and chopped
- 3 celery stalks chopped
- 2 large russet potatoes chopped
- 1/2 lb green beans trimmed and chopped into 1/2 inch pieces
- 4 cloves garlic minced
- 1 (14 oz) can crushed tomatoes
- 1 (16 oz) can petite diced tomatoes
- 4 cups vegetable stock
- 1 bay leaf
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground black pepper
- 1 medium zucchini chopped
- 1 (16 oz) can kidney beans drained and rinsed
- 1 (16 oz) can cannellini or other white beans drained and rinsed
- 1 cup ditalini or other tubular pasta dry
Instructions
- Add onion, carrots, celery, potatoes, green beans, garlic, crushed tomatoes, petite diced tomatoes, vegetable stock, bay leaf, and all seasonings to crockpot.
- Cover and cook on low for 6-8 hours (or high for 3-4 hours).
- After cook time is over, add zucchini, kidney beans, cannellini beans, and pasta and cook on high for an additional 15 minutes, or until pasta is tender.
Video
Notes
- To make this recipe vegan, use your favorite vegan pasta.
- To make this recipe gluten-free, use your favorite gluten-free pasta.
- Canned green beans can be used instead of fresh if desired, add during last 15 minutes of cook time.
- For easier prep the day of, cut up all the vegetables in advance (just don’t put the chopped potatoes in the refrigerator or they’ll taste sweet).
- If you’re really in a rush, you can use a bag of frozen mixed vegetables instead of all the fresh veggies. Add during the last 15 minutes of cook time.