Crockpot Minestrone Soup

Boro Team

Servings

6-8

Prep Time

20 minutes

Cook Time

6–8 (low) hours

Cuisine

Italian

Category

Dinner

A hearty and comforting Italian-inspired vegetable soup slow-cooked with beans, tomatoes, cabbage, herbs, and zucchini—perfect for cozy meals.

Crockpot Minestrone Soup

Ingredients

    Ingredients

    • 4 medium carrots (peeled and sliced)
    • 2 celery stalks (sliced)
    • 1 large yellow onion (chopped)
    • ½ small head Savoy or green cabbage (chopped)
    • 3 cloves garlic (minced)
    • 2 (15-oz) cans cannellini beans (drained and rinsed, or pre-cooked dry beans)
    • 1 (14.5-oz) can diced tomatoes
    • 6 cups water
    • 1 piece Parmesan rind (optional)
    • 1 Tbsp kosher salt (plus more to taste)
    • ½ tsp freshly ground black pepper (plus more to taste)
    • 1 sprig fresh rosemary or ½ tsp dried rosemary
    • 1 sprig fresh thyme or ½ tsp dried thyme
    • 1 sprig fresh oregano or ½ tsp dried oregano
    • 1 medium zucchini (quartered lengthwise and sliced)
    • Optional: lentil pasta of choice

    Directions

    1. Place all ingredients except zucchini in a 5-quart or larger slow cooker. Stir to combine.

    2. Cover and cook on low for 6–8 hours (or until vegetables are tender).

    3. If using fresh herbs and Parmesan rind, remove and discard them after cooking.

    4. Purée 2 cups of the soup in a blender (or use immersion blender directly in crockpot), then stir back in for a creamier texture.

    5. Add zucchini, cover, and cook ~30 minutes until tender.

    6. If using pasta, cook separately on stovetop, then stir into crockpot before serving.

    7. Adjust seasoning to taste, then serve hot.

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