Slow Cooker Minestrone Soup (Italian Recipe)

I created a Healthy Minestrone in the slow cooker loaded with seasonal vegetables, two kinds of beans and small pasta, using a simple pantry trick to keep it naturally low fat while packing protein and fiber.

I probably make this Slow Cooker Minestrone almost every week when I need something simple but satisfying. Loaded with fresh vegetables, its a low fat, naturally vegan bowl that still feels layered and bold.

I love how a yellow onion and cannellini beans give it real body and that slow cooked depth you crave. Its right at home in my Plant Based Crock Pot Recipes rotation, and honestly this Low Fat Minestrone Soup sneaks protein and fiber into dinner without any drama.

You’ll want to ladle it into a big bowl and forget about plans.

Ingredients

• Olive oil gives richness and carries flavors, it has heart healthy monounsaturated fats
• Garlic adds sharp savory punch, may help immune health but can be pungent raw
• Diced tomatoes bring acidity and sweetness, add vitamin C and lycopene antioxidants
• Cannellini beans add creamy texture and plant protein, great for fiber and fullness
• Small pasta soaks up broth, provides carbs for energy and comforting texture
• Kale or spinach adds color vitamins and minerals, leaves wilt but stay hearty
• Potato gives body and starch for creaminess, adds potassium and mild sweetness

Ingredient Quantities

• 2 tablespoons olive oil (optional)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato (about 8 oz), peeled and diced
• 1 14.5 oz can diced tomatoes undrained
• 1 tablespoon tomato paste
• 6 cups vegetable broth
• 1 cup water
• 1 15 oz can cannellini or great northern beans, drained and rinsed
• 1 cup dried small pasta (ditalini or small shells)
• 2 cups chopped kale or spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley or basil for serving (optional)
• 1 tablespoon lemon juice (optional)

How to Make this

1. If you want more flavor, heat 2 tablespoons olive oil in a skillet over medium heat, sauté the diced yellow onion until soft about 5 minutes, add the minced garlic and cook 30 seconds, then transfer to the slow cooker; if you skip oil just put the raw onion and garlic straight into the slow cooker.

2. Add the peeled diced potato, peeled and diced carrots, diced celery, the can of diced tomatoes with their juices, 1 tablespoon tomato paste (smear it into a little warm broth or water first so it mixes easier), 6 cups vegetable broth and 1 cup water to the slow cooker.

3. Stir in the drained and rinsed beans, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, the bay leaf, 1/4 to 1/2 teaspoon crushed red pepper flakes if using, 1 teaspoon salt and 1/2 teaspoon black pepper.

4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the carrots and potatoes are tender.

5. About 30 to 45 minutes before the end of cooking add the dried small pasta and the diced zucchini. If you are on high add them about 20 to 30 minutes before serving, on low add them 40 to 60 minutes before serving.

6. Add the chopped kale or spinach in the last 10 minutes so it wilts but stays bright and not mushy.

7. Remove the bay leaf, taste and adjust salt and pepper. If the soup is too thick add a little extra broth or water.

8. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley or basil right before serving, it brightens everything up.

9. Leftover tip hack: pasta soaks up broth overnight, so if you plan leftovers cook the pasta separately and add to bowls when reheating, or undercook pasta by a few minutes. Refrigerate up to 3 to 4 days, or freeze without pasta for longer storage.

Equipment Needed

1. 6 quart slow cooker (or similar size)
2. Large skillet or frying pan for sautéeing onion and garlic
3. Chef knife for chopping veggies
4. Cutting board
5. Vegetable peeler for potatoes and carrots
6. Measuring cups and measuring spoons
7. Can opener for the tomatoes and beans
8. Colander or fine mesh strainer to drain and rinse beans
9. Wooden spoon or heatproof spatula plus a ladle for stirring and serving

FAQ

Slow Cooker Minestrone Soup (Italian Recipe) Substitutions and Variations

• Olive oil: use avocado or grapeseed oil for a neutral flavor and higher smoke point, or a tablespoon of butter for richer taste, you can also skip it and add the veggies straight to the slow cooker but you won’t get any browning.
• Potato: swap with sweet potato, turnip or parsnip; sweet potato will be softer and a bit sweet, turnips and parsnips hold their shape more and add a slightly peppery note.
• Small pasta: use orzo, small shells or acini di pepe, or try barley or rice for a gluten free style; add these in the last 20 to 30 minutes so they don’t turn to mush.
• Kale or spinach: replace with Swiss chard, collard greens or frozen spinach; note collards and chard need longer cooking because they’re tougher than baby spinach.

Pro Tips

– Sauté the onion and garlic first if you can. Browning them a little gives way more depth than dumping them in raw. If you skip oil, add a splash of broth and cover for a few minutes so the onion softens instead of tasting sharp.

– Bloom the tomato paste. Cook it a minute in the pan with the onions or smear it into warm broth before adding. That little caramelization makes the soup taste richer and less “canned.”

– Handle the pasta for leftovers. Pasta soaks up broth overnight, so either cook it separately and add to bowls when reheating, or undercook it by 2 to 3 minutes before adding so it finishes cooking in the soup. If you plan to freeze, freeze the soup without pasta.

– Play with bean texture and finishing touches. Lightly smash a cup of the drained beans into the pot for natural creaminess while keeping whole beans for bite. Add the lemon juice and fresh herbs at the very end and only salt after everything is in so you don’t over-salt early on.