Minestrone soup, a hearty Italian classic, is the perfect comfort food, especially when made in a slow cooker. This recipe delivers a rich, flavorful broth brimming with vegetables and pasta, all prepared with the convenience of your crock-pot. Forget spending hours in the kitchen; this recipe lets you enjoy the delicious results with minimal effort.
What Makes This Crock-Pot Minestrone Soup Recipe Special?
This isn't your average minestrone recipe. We've focused on maximizing flavor through slow cooking, ensuring each vegetable reaches peak deliciousness while the pasta cooks perfectly al dente. We’ve also incorporated tips and tricks to elevate your minestrone game, resulting in a soup that's both satisfying and impressive.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (ditalini, elbow macaroni, or small shells work well)
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1/2 cup chopped kale or spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions:
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Sauté Aromatics: In a large skillet (not the crock-pot), heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step adds depth of flavor that slow cooking alone can't achieve.
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Combine Ingredients in Crock-Pot: Transfer the sautéed vegetables to your slow cooker. Add the crushed tomatoes, vegetable broth, cannellini beans, pasta, zucchini, green beans, oregano, basil, salt, and pepper. Stir well to combine.
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Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pasta is cooked through and the vegetables are tender. The longer it simmers, the richer the flavor becomes.
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Stir in Greens: During the last 30 minutes of cooking, stir in the kale or spinach. This ensures they wilt nicely without becoming mushy.
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Serve: Ladle the soup into bowls and top with grated Parmesan cheese, if desired. A drizzle of extra virgin olive oil adds a beautiful finish.
Frequently Asked Questions (FAQs)
Can I use different vegetables in my crock-pot minestrone soup?
Absolutely! Minestrone is incredibly versatile. Feel free to experiment with other vegetables like potatoes, corn, peas, or even butternut squash. Just adjust the cooking time as needed depending on the vegetable's hardness. Adding diced potatoes early in the cooking process is recommended.
What kind of pasta is best for crock-pot minestrone?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal for crock-pot minestrone as they cook evenly and don't become overly mushy. Avoid using larger pasta shapes that may not cook completely in the slow cooker.
Can I make this recipe ahead of time?
Yes! This minestrone soup tastes even better the next day. Make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
How can I thicken my crock-pot minestrone soup?
If your soup is too thin, you can thicken it by mashing some of the beans against the side of the pot during the last hour of cooking. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes.
Can I freeze crock-pot minestrone soup?
Yes, you can freeze this soup for up to 3 months. Allow it to cool completely before freezing in airtight containers.
This crock-pot minestrone soup recipe is a fantastic weeknight meal that's both delicious and easy to make. Enjoy!
