When I want something easy but loaded with flavor, I always reach for this slow cooker minestrone recipe. As it cooks, the smell of tomatoes and fresh basil fills the air, and by dinnertime, it’s like a little bowl of comfort ready to dive into. It’s hearty, cozy, and full of goodness.

This soup makes a great meal on chilly days, and it’s even better if you make it ahead. I like to serve it with a slice of warm, crusty bread or some freshly grated parmesan on top. Perfect for a cozy night in or when you need a little extra comfort.

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Recipe Ingredients

• 2 tbsp of olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 celery stalks, thinly sliced
• 2 carrots, halved lengthways and thinly sliced
• Small handful of basil leaves, picked; stalks finely chopped
• 1 can (400 g / 14 oz) diced tomatoes
• 2 cans (400 g / 14 oz each) cannellini or borlotti beans, drained and rinsed
• 5 cups (1.25 liters / 44 fl oz) of vegetable stock
• 100 g (3½ oz) spaghetti, broken into approximately 1¼ inch (3 cm) lengths
• 2 zucchini, quartered lengthways and thinly sliced
• ⅓ cup (35 g / 1¼ oz) finely grated parmesan cheese, for serving
• Sea salt and freshly ground black pepper, to taste

How To Make Vegetarian Slow Cooker Minestrone Soup

1. Warm Up the Slow Cooker: Pour the olive oil into the slow cooker, then add the onion, garlic, celery, carrots, and chopped basil stalks. Stir in the diced tomatoes and beans, and pour in the vegetable stock. Season generously with sea salt and freshly ground black pepper to taste.
2. Start Cooking: Stir everything gently to combine, then cover with the lid and cook on low for 5 hours, allowing the flavors to meld.
3. Add the Pasta and Zucchini: After 5 hours, add the broken spaghetti pieces and sliced zucchini to the slow cooker, stirring them into the soup to distribute evenly.
4. Finish Cooking: Continue cooking on low for an additional 30 minutes, or until the pasta is fully tender and the zucchini has softened.
5. Prepare to Serve: Once the pasta and vegetables are perfectly tender, ladle the hot soup into serving bowls. Avoid letting the soup sit too long after cooking, as the pasta can become overcooked.
6. Serve and Enjoy: Top each bowl with a sprinkle of grated parmesan cheese and scatter a few fresh basil leaves over the top for garnish.

Recipe Tips

• For a richer flavor, sauté the onions, garlic, celery, and carrots in olive oil before adding them to the slow cooker, enhancing the soup’s depth without extra steps.
• Swap the spaghetti with small pasta like ditalini or elbow macaroni for a different texture that holds up well even after cooking for hours.
• For an extra protein boost, add a cup of cooked quinoa or lentils at the end for a hearty, nutritious twist.
• To add a fresh taste, stir in a handful of spinach or kale during the last 10 minutes of cooking for extra nutrients and color.
• Use a mix of your favorite seasonal vegetables like butternut squash or sweet potato in place of zucchini to make the soup more comforting and seasonal.

Recipe FAQs and Variations

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• Slow Cooker Sweet Corn Soup
• Slow Cooker Herbed Tomato Soup With Garlic Toasts