This must be the absolutely outstanding slow cooker minestrone soup recipe – a tried and true Italian recipe with tomatoes, white beans, vegetables and pasta.
Slow Cooker Minestrone Soup
This soup recipe is SO easy to make in the slow cooker or the Instant Pot, and I've included instructions for both below. If you don't fancy the idea of purchasing additional appliances, don't worry – you can view my stove top minestrone soup recipe. One thing I like about this soup, I blend the beans and this gives it a thickness which I also like for the fussy eaters.
My suggestion is to include the rind of a wedge of parmesan or Romano cheese to the soup when cooking next time! I always put them in my freezer for these purposes alone. If you don't have one, then sprinkle some grated cheese on the soup while it is still cooking.
Helpful Cooking Tips
In order to preserve pasta texture, I boil pasta separately and add it later when serving instead of adding it directly into the soup – it just absorbs all the liquids. Well, it's completely up to you; you can even just stir in the pasta into the soup at the last minute.
Freezer Directions
You can put the leftovers in the refrigerator to freeze for up to 3 months. Allow it to cool then pour it into appropriate freezer-safe containers.
Minestrone Soup Variations:
- Replace the spinach with Swiss chard or baby kale, if available.
- If you want to keep this low-carb, you can just leave out the pasta as you wouldn't miss it with all the other ingredients in the soup.
- You could throw in some mini turkey meatballs or you could do crumbled turkey sausage that has been sauteed.
