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A filling Slow-Cooked Minestrone Soup that turns simple veggies into a soul-warming crockpot delight. Every bite offers soft vegetables, smooth beans, and just-right pasta swimming in a deep, tasty broth that seems like it's been cooking away forever.
This soup came from my grandma's original stovetop method. When I tried it in my crockpot, I was shocked that it actually made the flavors blend even better throughout cooking time. Now it's what I crave whenever life gets crazy.
Key Components
- Extra Virgin Olive Oil: Gives that real Italian taste
- Fresh Vegetables: Chop them all the same size
- Kidney Beans: Make sure they're washed off
- Cannellini Beans: They add that smooth feel
- Diced Tomatoes in Juice: (15 oz can)
- Fresh Garlic: Chopped small
- Small Pasta: Ditalini works best
- Baby Spinach: Tossed in at the end
- Fresh Herbs: Sprinkled on top
- Parmesan: Just grated, not the bottled stuff
MAKING IT STEP BY STEP
- 1. Vegetable Preparation:
- Chop onions, carrots, and celery into same-sized 1/2-inch chunks. Chop garlic right before using. Cut zucchini bigger since it cooks quicker. Getting the sizes right means everything finishes cooking at once.
- 2. Slow Cooker Base:
- Stack everything in your 6-quart crockpot: onions, carrots, celery, garlic. Then add your rinsed beans, tomatoes with their juice, spices, and veggie broth. Mix everything lightly.
- 3. Cooking Process:
- Put the lid on and cook for 6-8 hours on low or 3-4 hours on high until you can easily poke the veggies with a fork. Add zucchini in the last hour so it doesn't turn mushy.
- 4. Pasta Addition:
- Throw in your small pasta for the last 20-30 minutes of cooking. Keep it covered but peek now and then since different pasta shapes cook at different speeds. You want it with a bit of bite.
- 5. Final Touches:
- Toss in fresh spinach right before you eat, letting the hot soup make it soft. Taste and add salt and pepper as needed. Top with fresh herbs and some Parmesan.
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Whenever I make this soup, I'm reminded that patience brings the best rewards. The slow cooker lets each item share its flavor while staying perfectly cooked.
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Keeping It Fresh
Pop leftover soup in sealed containers in your fridge for up to 5 days. If you want to freeze it, skip adding the pasta and put that in fresh when you heat it up. Freeze in single servings for up to 3 months. When warming it up, add a bit of broth or water since it gets thicker as it sits.
Serving It Just Right
While most folks like this soup steaming hot, you can change how you serve it based on the weather. In cold months, have it super hot with crusty bread for dipping. When it's warm outside, serve it just barely hot with a crisp green salad on the side.
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Tasty Twists
Switch up this basic soup throughout the seasons using whatever veggies look good. Try adding sweet peppers and corn in summer, chunks of butternut squash in autumn, or hearty cabbage when it's cold. Mix in different beans like chickpeas or Great Northern for something new. Fresh herbs make a big difference too, basil in warm months or sage when it's chilly. Remember, minestrone means "big soup" so it's meant to use whatever you've got in your kitchen.
Frequently Asked Questions
- → Should I put pasta in at the start?
- Definitely not. Toss pasta in just 30 minutes before eating so it doesn't turn soft and mushy.
- → What's the best way to keep leftovers?
- Pop it in a sealed container in the fridge for up to 4 days. Just know the pasta might soak up more broth.
- → Can I freeze this for later?
- Sure thing. Freeze without the pasta for up to 3 months. Just cook fresh pasta when you warm it up.
- → What works instead of spinach?
- Try kale or Swiss chard. Just throw them in a bit earlier since they need more time to soften.
- → Will this work for a vegan diet?
- Absolutely, just don't add the Parmesan cheese or use a plant-based version instead.