Slow Cooker Minestrone Soup

Slow cooker minestrone soup is simple yet tasty soup that can be tailored to your liking. Using your favorite vegetables and beans, this vegan soup can be served year-round. Comforting and hearty…summertime or winter! Instructions to make this classic minestrone soup in the Instant Pot are also included.    

Ingredients For Slow Cooker Minestrone Soup

• Ditalini (salad macaroni) or Elbow Pasta
• Diced or Crushed Tomatoes
• Vegetable Broth
• Canned Kidney Beans
• Canned White Beans 
• Garlic
• Bay Leaf
• Vegetables: celery, carrots, green beans, zucchini, onion
• Seasonings: Italian seasoning (or another dried herb), salt, pepper

How To Make Minestrone Soup In The Crock-Pot

Slow Cooker

1. Add all ingredients EXCEPT the pasta to the slow cooker.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Add pasta and cook an additional 15-30 min or until pasta is tender.
4. Remove bay leaves prior to serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add Add celery, carrots, and onion & cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the Instant Pot. 
2. Add the tomatoes and broth. If needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
3. Stir in the kidney beans, white beans, zucchini, green beans, Italian seasoning, salt, and pepper. 
4. Close lid and seal valve. Set high pressure and cook for 25 minutes.
5. When cooking time is complete, quick release the pressure.
6. Open lid & stir in uncooked pasta. You can either turn off pressure cooker, close the lid, and let it sit for  5-10 minutes or you can turn the pressure cooker to warm (or low sauté) and let it cook with the lid off.

What Vegetables To Use

What I love about minestrone soup is it uses whatever vegetables you have non hand. Use what I have written out in the recipe box as a guide or follow it to a tee. I encouraged you to use whatever vegetables are in season. To me,  minestrone is the perfect soup to clean out my produce drawer. Every time I make minestrone soup in the crockpot, it’s a little different. 

FAQs & Tips

• This calls for canned, cooked beans. Drain and rinse the beans before adding them to the appliance.  
• Store leftover minestrone soup an air-tight container in the refrigerator for up to 4 days. To freeze leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months.
• To reheat frozen minestrone soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!
• I use a 6-quart slow cooker or Instant Pot for this recipe.

Meatless Soups

• Roasted Tomato

• Curry Butternut Squash

• Tofu Mushroom

• Potato Leek

Slow Cooker Minestrone Soup

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Slow cooker minestrone soup is simple yet tasty soup that can be tailored to your liking. Using your favorite vegetables and beans, this vegan soup can be served year-round. Comforting and hearty…summertime or winter! Instructions to make this classic minestrone soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 15 mins
• Cook Time: 5 hours
• Total Time: 5 hours 15 mins
• Yield: 12 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup ditalini or elbow pasta
• 28 ounces diced or crushed tomatoes
• 6 cups vegetable broth
• 15 ounces red kidney beans, drained & rinsed
• 15 ounces white beans, drained & rinsed
• 3 celery stalks, sliced
• 2 carrots, peeled & diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup green beans, cut into 1-in pieces
• 2 zucchini, sliced
• 1 tablespoon Italian seasoning
• 2 teaspoons salt
• 1/2 teasppon pepper
• 1 bay leaf
• 1 tablespoon oil of your choice (for Instant Pot only)

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Instructions

Slow Cooker

1. Add all ingredients EXCEPT the pasta to the slow cooker.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Add pasta and cook an additional 15-30 min or until pasta is tender.
4. Remove the bay leaf prior to serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add Add celery, carrots, and onion & cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
2. Add the tomatoes and broth. If needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
3. Stir in the kidney beans, white beans, zucchini, green beans, Italian seasoning, salt, and pepper.
4. Close lid and seal valve. Set high pressure and cook for 25 minutes.
5. When cooking time is complete, quick release the pressure.
6. Open lid & stir in uncooked pasta. You can either turn off pressure cooker, close the lid, and let it sit for  5-10 minutes or you can turn the pressure cooker to warm (or low sauté) and let it cook with the lid off.
7. Remove the bay leaf before serving.

Nutrition

• Calories: 300

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