When the weather cools down, this slow cooker minestrone with Pesto Parmesan becomes a must-make. It’s packed with tender vegetables, hearty sausage, and white beans that soak up all the flavor.

The Pesto Parmesan topping? Absolutely dreamy – it brings a bright, nutty taste that takes this soup to the next level. I love pairing it with a warm piece of buttered bread or a simple green salad.

It’s great for those days when you want something hearty that basically cooks itself. Plus, leftovers are perfect for a quick lunch that feels just as good as dinner.

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Recipe Ingredients

For the Pesto Parmesan:

• 15 leaves of fresh basil
• 2 sprigs of fresh oregano
• 1/4 cup of almonds (36 g)
• 1 tbsp of olive oil, optional
• Salt, to taste

For the Minestrone:

• 1 tbsp of olive oil (15 ml)
• 1/2 large onion, chopped
• 2 cloves of garlic, minced
• 1-inch piece of lemon peel (2.5 cm)
• 1 large carrot, chopped
• 1 yellow squash, cut into half-moons
• 1 bunch of Swiss chard or beet greens, torn into small pieces
• 5 cups of water (1175 ml)
• 2 tbsp of chicken-flavored bouillon (12 g)
• 1 can of white beans or chickpeas, drained and rinsed (14 1/2 ounces or 406 g)
• 1 can of diced tomatoes (14 1/2 ounces or 406 g)
• 2 Italian sausages, chopped
• 2-inch sprig of fresh rosemary (5 cm)
• Salt, to taste
• Black pepper, to taste
• Croutons, for serving

How To Make Slow Cooker Spring Minestrone With Pesto Parmesan

1. Prepare the Pesto Parmesan: Pulse the basil leaves, oregano, almonds, and olive oil in a food processor until a grainy paste forms. The texture should be coarse, similar to grated Parmesan. Season with salt as needed, and store any leftovers in an airtight container in the fridge.
2. Sauté the Aromatics: In a skillet over medium heat, heat 1 tbsp of olive oil. Sauté the chopped onion for about 3 to 5 minutes, or until it turns translucent. Add the minced garlic and cook for another minute until fragrant.
3. Combine the Ingredients in the Slow Cooker: Transfer the sautéed onions and garlic to the slow cooker. Add the lemon peel, chopped carrot, yellow squash, Swiss chard or beet greens, water, chicken-flavored bouillon, drained white beans or chickpeas, diced tomatoes, chopped Italian sausages, and the sprig of rosemary. Season with salt and black pepper to taste.
4. Cook on Low Heat: Cover the slow cooker and let the minestrone cook on low heat for 6 to 8 hours. This allows all the flavors to develop and blend well.
5. Finish and Serve: Once cooking is complete, remove and discard the rosemary sprig. Stir the soup gently to combine the ingredients thoroughly.
6. Garnish and Enjoy: Ladle the minestrone into bowls and top each serving with a generous spoonful of Pesto Parmesan and a handful of croutons. Serve warm for a comforting and flavorful meal.

Recipe Tips

• To add a burst of freshness, try using fresh basil or oregano instead of dried herbs. This will make the Pesto Parmesan more aromatic and enhance the soup’s overall taste.
• For a heartier minestrone, toss in some diced zucchini or baby spinach during the last hour of cooking. This adds extra nutrients and a pop of green color to your soup.
• Swap out the Italian sausage with plant-based sausage or skip it altogether. Use vegetable bouillon instead of chicken bouillon for a fully vegetarian, flavor-packed minestrone.
• Try substituting white beans with kidney beans or black beans for a different texture and taste. Each variety brings its own unique flavor profile to the minestrone.

Recipe FAQs and Variations

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