You have to try this super easy dump-and-go slow cooker minestrone soup that is loaded with hearty, fiber-rich vegetables. It tastes amazing – way better than the can!
*Please note* this post was originally published in 2018. I’ve redone the text and added Instant Pot instructions.
You guys, my 3 year old has the most incredible memory. It’s hilarious! It’s almost become a game. This morning, I noticed that the earplugs I keep by my side of the bed were missing (my husband SNORES), and I asked Oscar if he knew where they were. He didn’t even skip a beat before responding “yes, they’re behind Dad’s radio on the floor”. This is like, the most obscure place they could be. But he was right.
The other day I couldn’t find Wally’s toothbrush, and Oscar saw me looking for it and told me to look under Wally’s crib. Yup, there it was. So funny! I don’t know if it’s just a 3 year old thing, but it’s awesome. He’s actually so helpful sometimes.
Anyway, how was your weekend? We ended up getting a sitter Friday night so we could go out and celebrate a friend’s birthday, and then the rest of the weekend was pretty low-key. I was SO productive on Sunday! There was tons of cleaning, cooking and baking. I even made a crazy good no-churn ice cream that I can’t wait to share with you all! After Sundays like that, I love, LOVE having an easy meatless Monday meal for the next day. This slow cooker minestrone soup is the easiest!
How do you make crockpot minestrone soup?
This soup is truly a “dump and go” crockpot recipe. I bet you have most of the ingredients in your pantry and fridge already! PS – don’t you hate when people say that and then the ingredients listed are something really random?
Anyway, this recipe really is made with pantry staples; diced tomatoes, beans, carrots, celery, tomato paste, stock and of course, noodles! Add everything into the slow cooker, other than the pasta and green beans, and cook on low for 6 to 8 hours (or 3 to 4 on high).
30 minutes or so before you plan to eat, add the pasta and green beans. Top the soup with parmesan cheese before serving!
It does make a TON of soup, but I actually like making a huge batch so I can freeze the other half for later. I’m big into freezing extras these days (baby prep)!!
Can you make this soup in the Instant Pot?
Yes! To make this soup in the Instant Pot, add all of the ingredients except for the canned beans and cheese, and cook on manual pressure on high for 3 minutes. Release the pressure naturally for 5 minutes before performing a quick release. Turn the Instant Pot to sauté mode on high, and then add the beans, letting everything cook together for 2-3 minutes. Serve with the parmesan cheese!
This soup is pretty flavorful, but feel free to add extra seasonings or some spice if you like things spicy! Oh, and don’t forget the garlic butter breadsticks on the side. 🙂
Some of my other favorite soup recipes from the blog:
- sausage gnocchi soup
- creamy roasted tomato basil soup
- spicy Thai chicken noodle soup
- Instant Pot loaded cauliflower soup
You have to try this super easy dump-and-go slow cooker minestrone soup that is loaded with hearty, fiber-rich vegetables.
- 1 large can (28 oz) diced tomatoes
- 1 can (15 oz) navy (white) beans, rinsed and drained
- 1 can (15 oz) red kidney beans, rinsed and drained
- 2 carrots, diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 2 tsp oregano
- 2 bay leaves
- 1 parmesan rind
- 6 cups vegetable stock
- 2 cups water
- 1 cup frozen green beans (thawed)
- 1 1/2 cups ditalini pasta
- grated parmesan cheese, for serving (optional)
- To the slow cooker, add the diced tomatoes, white and red beans, carrots, celery, onion, tomato paste, garlic, and seasonings. Add the parmesan rind, along with the vegetable stock and water, and stir with a large spoon to combine. Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Roughly 30 minutes before you plan to eat, add the pasta and thawed green beans, and stir to combine; the pasta will cook in this time.
- Serve with grated parmesan cheese on top, and my easy garlic butter breadsticks!
Leftovers should be cooled completely before being stored in an airtight container, for 3-4 days in the refrigerator or up to 2 months in the freezer.
*For Instant Pot instructions, see the post text above
- Category: soup
- Method: slow cooker
- Cuisine: Italian
Keywords: slow cooker minestrone soup // crockpot minestrone soup // italian minestrone soup
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