Description
This homemade minestrone soup is a hearty and wholesome vegetarian meal, slow-cooked to perfection with fresh vegetables, beans, and pasta. Rich in flavor and nutrients, it’s a comforting soup ideal for any season and wonderfully versatile for family dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 2 cups fresh spinach, chopped
Canned and Pantry Items
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup small pasta (such as ditalini or elbow)
Optional Garnish
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the base: In a large slow cooker, add the olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir well to combine all the aromatics and lightly coat the vegetables with oil.
- Add main ingredients: Incorporate the diced zucchini, canned diced tomatoes, drained kidney beans, and cannellini beans into the slow cooker. Pour in the vegetable broth and water to create the soup base.
- Season and cook: Stir in dried oregano, basil, thyme, salt, and black pepper evenly through the mixture. Cover the slow cooker and set it to cook on low for 6 to 8 hours, or alternatively on high for 3 to 4 hours, allowing flavors to meld and ingredients to soften.
- Add pasta: Approximately 30 minutes before the soup is ready to serve, stir in your chosen small pasta such as ditalini or elbow macaroni. Continue cooking until the pasta becomes tender yet firm.
- Finish with spinach: Just before serving, mix in the chopped fresh spinach and allow it to wilt gently within the hot soup to maintain its vibrant green color and nutrients.
- Serve: Ladle the hot minestrone soup into bowls and optionally garnish with grated Parmesan cheese for a creamy, savory finish.
Notes
- You can substitute any small pasta you prefer or use gluten-free pasta to adapt to dietary needs.
- For a vegan version, omit the Parmesan cheese garnish or use a plant-based alternative.
- Adjust salt and seasoning according to your taste preferences.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adding pasta late in the cooking process prevents it from overcooking and becoming mushy.
