This slow-cooker minestrone is my best friend when I’m craving something hearty but easy. The mix of fresh veggies, soft potatoes, and flavorful beans simmered in a tomato broth is a true comfort.

The spinach adds a touch of color and extra goodness, making every spoonful even better. I like to enjoy it with some buttered bread or a sprinkle of cheese on top for that perfect finishing touch.

Plus, it tastes even more amazing the next day, so it’s great for meal prepping. This is comfort food done right!

Jump to Recipe Print Recipe

Recipe Ingredients

• 6 baby red potatoes, scrubbed, unpeeled, and diced, or 1 yam or sweet potato, peeled and chopped
• 2 carrots, peeled and chopped
• 2 ribs of celery, sliced
• 1 zucchini, coarsely chopped
• 1/2 sweet onion, chopped
• 1 can (15 ounces or 420 g) of chickpeas, drained and rinsed
• 1 can (15 ounces or 420 g) of kidney beans, drained and rinsed
• 4 cups (940 ml) of vegetable broth or beef broth
• 2 cans (14.5 ounces or 406 g each) of diced tomatoes with basil, garlic, and oregano, undrained
• 1/4 cup (60 ml) of red wine
• 1 tsp of dried basil
• 1 bay leaf
• 3/4 tsp of dried oregano
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1 package (10 ounces or 280 g) of frozen chopped spinach
• 1 tbsp (15 ml) of red wine vinegar
• 1/4 cup (25 g) of grated Parmesan cheese, optional

How To Make Slow Cooker Mighty Minestrone

1. Combine the Ingredients in the Slow Cooker: Place the potatoes, carrots, celery, zucchini, and sweet onion in the slow cooker. Add the chickpeas, kidney beans, vegetable broth, diced tomatoes with their liquid, and red wine. Sprinkle in the dried basil, bay leaf, oregano, salt, and black pepper. Gently stir everything to combine.
2. Start Cooking: Cover the slow cooker and set it to cook on low for 4 to 5 hours. Ensure the vegetables are tender before proceeding to the next step.
3. Add the Spinach: After the initial cooking time, stir in the frozen chopped spinach. Cover again and let it cook for an additional 30 minutes until the spinach is fully heated through.
4. Finish with Red Wine Vinegar: Stir in the red wine vinegar to add a tangy kick to the soup. Ensure the spinach is evenly distributed and well combined throughout the soup.
5. Serve and Garnish: Remove the bay leaf before serving. Sprinkle each serving with Parmesan cheese, if desired, for added flavor.

Recipe Tips

• If you want a heartier twist, try adding crumbled Italian sausage or shredded rotisserie chicken. The tender chicken or savory sausage blends perfectly with the rich, herby broth and soft beans.
• For a cozy vegan touch, skip the Parmesan and sprinkle in nutritional yeast instead. It adds a light, cheesy flavor that pairs beautifully with the warm, tomato base and tender veggies.
• Fresh spinach can be a game changer! Add a handful in the last five minutes of cooking for a vibrant pop of color and a fresh, slightly crisp texture.
• Want a hint of heat? Toss in a pinch of red pepper flakes or a splash of your favorite hot sauce. It adds a subtle warmth that complements the sweet carrots and hearty potatoes.
• Make it a complete meal by serving it with a side of crusty bread or garlic toast. Dunking warm bread into the broth is pure comfort and turns dinner into a cozy, satisfying experience.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Spring Minestrone With Pesto Parmesan
• Slow Cooker Cabbage Soup With Kielbasa
• Slow Cooker Easy Chicken Rice Soup