Slow Cooker Minestrone
This Slow Cooker Minestrone is a warm, comforting vegetable soup made with simple, wholesome ingredients like beans, pasta, and fresh vegetables. Everything cooks slowly together, letting the flavors blend into a rich, hearty broth that feels both nourishing and satisfying.
Print Recipe
Ingredients
- 2 tbsp olive oil 30 ml
- 1 large onion diced (200 g)
- 2 carrots diced (150 g)
- 2 celery stalks diced (100 g)
- 3 garlic cloves minced (15 g)
- 1 tsp dried oregano 1 g
- ½ tsp dried thyme 0.5 g
- 1 tsp salt 6 g
- ½ tsp black pepper 2 g
- 1 × 400 g tin chopped tomatoes
- 2 × 400 g tins cannellini beans drained and rinsed (about 480 g drained total)
- 1 medium courgette diced (200 g)
- 1 litre vegetable stock
- 500 ml water
- 100 g small pasta ditalini or similar
- 100 g fresh spinach or kale chopped
- 1 tbsp lemon juice 15 ml, optional
Instructions
- Heat olive oil in a frying pan over medium heat.
- Add onion, carrots, and celery and sauté for 5–7 minutes until slightly softened.
- Stir in garlic, oregano, thyme, salt, and black pepper and cook for 30 seconds until fragrant.
- Transfer the mixture to the slow cooker.
- Add chopped tomatoes, cannellini beans, courgette, vegetable stock, and water. Stir well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Stir in chopped spinach or kale and cook until wilted.
- Add lemon juice if using. Taste and adjust seasoning if needed.
Servings: 6
Calories: 220kcal