How to make slow cooker minestrone

Emma Blecker

Contributing Writer

Minestrone is a traditional Italian soup made with tomatoes, vegetables and pasta (or rice). Essentially, it's happiness in a bowl! Now, we've landed on this outstanding slow cooker recipe for homemade minestrone soup, absolutely packed with flavor and utter delectability that just pulls on the heartstrings. With the beautifully simple (and simply beautiful!) arrangement of sauteed vegetables, tender pasta and aromatic Italian spices, all perfectly bound with diced tomatoes and finished off with fresh spinach and grated parmesan, there really is no going wrong with this crowd-pleaser!

What's even better, using your slow cooker for this yummy soup not only makes for an easier, hands-off approach, but it allows for all of the incredible flavors to meld over the course of 8 languid hours, leaving you with a lovely dinner that can be served either on its own, or simply with a side of crusty bread and butter. This soup also freezes remarkably well (that is to say, in the rare case that you have any amazing leftovers!) and can be stored in a freezer-proof container for up to 3 months.

Cooktop Cove

Slow cooker minestrone

20 minutes

8 hours

8 hours + 20 minutes

1 tablespoon butter

2 white onions, chopped

4 garlic cloves, minced

2 ribs celery, finely chopped

2 carrots, peeled and diced

2 bay leaves

2 teaspoons thyme

1 teaspoon sage

½ teaspoon salt

½ teaspoon pepper

6 cups (1.3 litres) chicken stock or broth, low sodium

2x 14oz (396g) cans diced tomatoes

15oz (425g) can Great Northern Beans, drained

1 zucchini, diced

10oz (285g) fresh baby spinach leaves

3oz (85g) grated Parmesan cheese

10oz (285g) uncooked conchigliette or ditalini pasta

Heat the butter in a large frying pan over medium heat. Once hot, saute the onion, garlic, celery, carrots, thyme, sage, salt, pepper and bay leaves until slightly softened and aromatic.

Place the vegetables into the bottom of a 5-quart slow cooker and pour over the chicken stock, beans, and diced tomatoes. Stir with a wooden spoon until the ingredients are well combined

Cover and cook on low for 7-8 hours.

30 minutes prior to serving, add in the diced zucchini, spinach leaves, and pasta. Cover and cook for a further 30 minutes.

Serve with grated Parmesan cheese in each bowl and a sprinkling of black pepper.

Pro tip: Up the ante with this classic soup and make it worthy of any dinner party by adding 10 oz of pancetta rashers into the frying pan with the veggies and garnishing your beautiful minestrone with fresh basil and parsley leaves!

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