Imagine the comforting aroma of a hearty Italian kitchen wafting through your home, thanks to a simmering Crockpot Minestrone Soup.
This easy-to-make dish brings warmth and coziness, perfect for a relaxed evening.
As simple ingredients like zucchini, carrots, and beans meld over hours of slow cooking, they transform into a flavorful, nourishing meal.
Let’s bring this delightful soup to life and savor its comforting embrace.
Kitchen Tools Required
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta shells
- 2 cups fresh spinach, chopped
- 2 tablespoons Parmesan cheese, grated (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Crockpot Minestrone Soup, here’s a suggested timeline:
Timeline for Crockpot Minestrone Soup
Before Starting:
– Reading Time: Spend about 5 minutes reading through the entire recipe and instructions to familiarize yourself with the process and gather all necessary ingredients and equipment.
Preparation (Total: 15 minutes):
- 0-5 minutes:
- Gather all ingredients and equipment (cutting board, knife, measuring cup, wooden spoon, pan, and crockpot).
- Wash and prepare vegetables (onion, garlic, carrots, celery, zucchini, and yellow squash).
- 5-10 minutes:
- Dice the onion and mince the garlic.
- Slice the carrots and celery.
- Chop the zucchini and yellow squash.
- 10-15 minutes:
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until fragrant.
- Add carrots and celery to the pan and cook for an additional 3 minutes.
Cooking (Total: 8 hours):
- 15 minutes – 7 hours 15 minutes:
- Transfer sautéed vegetables to the crockpot.
- Add zucchini, yellow squash, diced tomatoes, kidney beans, cannellini beans, and vegetable broth.
- Stir in oregano, basil, salt, and pepper.
- Cover the crockpot and cook on low for 7 hours.
- 7 hours 15 minutes – 8 hours:
- After 7 hours, add pasta shells to the soup.
- Cook for another hour.
- 8 hours – 8 hours 10 minutes:
- Stir in chopped spinach.
- Let the soup rest for 10 minutes.
Serving:
- After 8 hours 10 minutes:
- Serve the soup hot.
- Optionally, garnish with Parmesan cheese if desired.
Additional Notes:
- During the cooking time, you can engage in other tasks or activities as the crockpot doesn’t require constant supervision.
- The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage, so feel free to make it ahead of time.
Recipe Instructions
Heat olive oil in a pan over medium heat and sauté onion and garlic until fragrant.
Add carrots and celery to the pan and cook for an additional 3 minutes.
Transfer sautéed vegetables to the crockpot.
Add zucchini, yellow squash, diced tomatoes, kidney beans, cannellini beans, and vegetable broth to the crockpot.
Stir in oregano, basil, salt, and pepper.
Cover the crockpot and cook on low for 7 hours.
After 7 hours, add pasta shells to the soup and cook for another hour.
Stir in chopped spinach and let the soup rest for 10 minutes.
Serve hot, garnished with Parmesan cheese if desired.
Serving Tips
- Crusty Bread: Serve with a side of warm crusty bread to soak up the flavorful broth.
- Grilled Cheese Sandwich: Pair with a classic grilled cheese for a comforting and hearty meal.
- Side Salad: Complement the soup with a fresh green salad for a balanced meal.
- Garlic Breadsticks: Add some garlic breadsticks for a delightful crunch alongside the soup.
- Antipasto Platter: Offer an antipasto platter with olives, cured meats, and cheeses for an Italian-inspired twist.
Storage
To store Crockpot Minestrone Soup, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze in portions, ensuring containers are properly sealed to preserve flavor and texture.
Freezing
To freeze Crockpot Minestrone Soup, let it cool completely.
Portion into airtight containers and label with the date.
Store for up to 3 months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Crockpot Minestrone Soup, gently warm it on the stovetop over medium heat.
Stir occasionally.
Alternatively, microwave individual servings, covered, in 30-second intervals until hot.
Final Thoughts
Crockpot Minestrone Soup is a hearty and flavorful dish that embodies the essence of Italian cuisine.
It’s perfect for a cozy meal at home.
With its combination of fresh vegetables, beans, and pasta, it offers a nutritious and satisfying experience.
The convenience of using a crockpot allows for a hands-off cooking process, making it ideal for busy days.
The soup can be easily customized to suit individual tastes by adding different vegetables or adjusting the seasoning.
Don’t forget to garnish with Parmesan cheese for an extra touch of flavor.
Whether enjoyed immediately or stored for later, this minestrone soup is a delightful option for any occasion.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, you can substitute chicken broth for vegetable broth. Make certain it complements your dish’s flavor profile. Chicken broth adds a richer taste, so adjust salt levels accordingly. Always taste and season as needed for balanced flavors.
How Can I Make the Soup Spicier?
To spice up your soup, add 1 teaspoon red pepper flakes or 1 diced jalapeño during step 5. For a bolder kick, incorporate 1/2 teaspoon cayenne pepper. Adjust to taste, ensuring it complements your desired heat level.
Is This Recipe Suitable for Vegetarians?
Yes, the recipe’s suitable for vegetarians. It uses vegetable broth and excludes meat products. Ascertain all ingredients, especially broth and Parmesan, are vegetarian-certified. Substitute nutritional yeast for Parmesan if you prefer a vegan option.
Can I Substitute Fresh Herbs for Dried Herbs?
Yes, you can substitute fresh herbs for dried herbs. Use three times the amount of fresh herbs compared to dried. Add them near the end of cooking to retain their flavor and prevent them from wilting too much.
What Type of Pasta Works Best for Minestrone Soup?
Choose small pasta types like ditalini, elbow macaroni, or small shells for minestrone. Their size guarantees even cooking and prevents overpowering the soup’s texture. Add them in the last hour of cooking for perfect al dente results.
Crockpot Minestrone Soup
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 can diced tomatoes (15 ounces)
- 1 can kidney beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta shells
- 2 cups fresh spinach chopped
- 2 tablespoons Parmesan cheese grated (optional)
Instructions
- Heat olive oil in a pan over medium heat and sauté onion and garlic until fragrant.
- Add carrots and celery to the pan and cook for an additional 3 minutes.
- Transfer sautéed vegetables to the crockpot.
- Add zucchini, yellow squash, diced tomatoes, kidney beans, cannellini beans, and vegetable broth to the crockpot.
- Stir in oregano, basil, salt, and pepper.
- Cover the crockpot and cook on low for 7 hours.
- After 7 hours, add pasta shells to the soup and cook for another hour.
- Stir in chopped spinach and let the soup rest for 10 minutes.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
