Winter seems to just call for the slow cooker! I love my crockpot for all sorts of things, but I especially love making soups. Soups are my comfort food – I have fond memories of my mom making soups on a cold winter’s day. We would rip off a piece of warm, crusty bread to dip in and get every last drop of delectable broth in the bowl!

This recipe is a nod to my time living in Boston’s North End — the Italian neighborhood! Crockpot Minestrone Soup is perfect to prep the day before, refrigerate, then set it on low for 8-10 hours.

 

Crockpot Minestrone Soup
 
Save Print
Prep time
Cook time
Total time
 
A Great Winter Warmup Recipe! Full of veggies & protein-packed with kidney and white beans, this Italian style soup will be a favorite!
Author:
Recipe type: Soup, slow cooker, crockpot
Cuisine: American Italian
Serves: 12 servings
Ingredients
  • 1 cup each of carrots, celery, green beans (and really any veggie you may need to get rid of in fridge - I added diced zucchini as well!)
  • 1 whole sweet onion, diced
  • 64 oz vegetable stock
  • 2 14.5 oz cans diced tomatoes - I used Fire Roasted, with Basil, Oregano & Garlic for more flavor!
  • 2 16 oz cans dark kidney beans, drained
  • 2 15.8 oz cans great northern beans, drained
  • 2 teaspoons minced garlic, 4 cloves
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1½ teaspoons dried thyme
  • ½ teaspoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1- 1½ cups dried elbow pasta - I used Ditalini style because i like the short macaroni!
  • Optional: You can also add ¾ cup quinoa if you want to add an extra "punch" of nutrients!
Instructions
  1. Combine all ingredients, except pasta & quinoa (if using), into large crockpot.
  2. Cover and cook on high 4-5 hours, or low for 8-10 hours.
  3. In last 20 minutes of cooking add in the pasta (and quinoa if using), making sure the slow cooker is set on high for the last 20 minutes.
  4. Serve with bread and a little fresh parmesan and enjoy!

 

Comments are closed.