Name: Veggie-Packed Minestrone
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 2 medium carrots, sliced; 2 celery stalks, chopped; 1 zucchini, diced; 1 cup fresh spinach, chopped; 1 (14.5 oz) can crushed tomatoes; 4 cups vegetable broth; 1 (14.5 oz) can cannellini beans, drained and rinsed; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 1 cup small pasta, cooked separately; Fresh parsley or basil, for garnish; Parmesan cheese, for serving (optional)

This hearty and wholesome veggie-packed minestrone is the ultimate comfort food. Bursting with fresh vegetables, tender beans, and a flavorful broth, it’s an easy, slow-cooked delight. Perfect for busy weeknights or meal prep, this classic Italian soup combines healthy ingredients with bold flavors to warm your soul and nourish your body.

Recipe Tips and Tricks:

Prep Ahead: Chop all vegetables the night before to make your morning prep quick and easy.
Layer Flavors: Sauté onions, garlic, and celery before adding them to the crockpot for a deeper flavor.
Pasta Pro-Tip: Cook the pasta separately and add it at the end to avoid sogginess.
Season Gradually: Taste and adjust seasoning halfway through cooking to balance the flavors.
Texture Balance: For a thicker broth, mash some of the beans before adding them to the pot.

Why You’ll Love This Recipe:

This Veggie-Packed Minestrone is a classic comfort dish reimagined for the slow cooker. It’s a versatile, one-pot meal that’s packed with fiber-rich vegetables and protein from beans, making it both filling and nutritious. The slow cooking process brings out the natural sweetness of the veggies and allows the herbs to infuse deeply into the broth. Whether you’re looking for a meatless Monday meal, a quick lunch option, or a dish to feed a crowd, this recipe delivers. The simplicity of preparation and its adaptability make it a favorite for cooks of all levels.

Yield: 8 servings

Veggie-Packed Minestrone

A hearty and wholesome crockpot minestrone, brimming with vegetables, beans, and pasta in a flavorful Italian-style broth.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 zucchini, diced
1 cup fresh spinach, chopped
1 (14.5 oz) can crushed tomatoes
4 cups vegetable broth
1 (14.5 oz) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup small pasta, cooked separately
Fresh parsley or basil, for garnish
Parmesan cheese, for serving (optional)

Instructions

Prep the Veggies: Dice all vegetables and chop the spinach. Set aside.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, carrots, and celery until fragrant (about 5 minutes). Transfer to the crockpot.
Layer Ingredients: Add zucchini, spinach, crushed tomatoes, vegetable broth, beans, and seasonings (oregano, basil, thyme, bay leaf). Stir to combine.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
Prepare Pasta: Cook pasta according to package instructions. Drain and set aside.
Finish: Taste the soup and adjust seasonings as needed. Remove the bay leaf. Stir in cooked pasta just before serving.
Serve: Ladle into bowls, garnish with fresh herbs, and sprinkle Parmesan cheese on top if desired.

Notes

Add more broth if the soup thickens during cooking.
For a creamier texture, puree a portion of the soup and mix it back in.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 137Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 540mgCarbohydrates 20gFiber 4gSugar 3gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Vegetables: Use seasonal produce for maximum flavor. Zucchini, carrots, celery, and spinach are staples, but you can swap in kale or cabbage.
Beans: Cannellini beans are traditional, but chickpeas or kidney beans also work wonderfully. Use canned for convenience or cook dried beans beforehand.
Pasta: Small pasta shapes like ditalini or macaroni hold up well in soups. Opt for whole-grain or gluten-free if needed.
Broth: Vegetable broth provides a rich base; use low-sodium to control the saltiness.
Herbs and Spices: Dried oregano, basil, thyme, and bay leaves are essential. For extra depth, add a Parmesan rind while cooking.
Tomatoes: Crushed canned tomatoes provide acidity and richness. Choose high-quality brands for the best flavor.

Variations and Substitutions:

Vegetarian to Vegan: Omit the Parmesan rind and top with nutritional yeast for a cheesy flavor.
Add Protein: Include shredded chicken or cooked Italian sausage for a heartier version.
Gluten-Free: Use gluten-free pasta or substitute with rice or quinoa.
Spicy: Add red pepper flakes or diced jalapeños for a kick of heat.
Different Vegetables: Swap zucchini for yellow squash, or include bell peppers and sweet potatoes for added sweetness.
Herb Enhancements: Use fresh herbs like parsley or basil for garnish.

Storage Options:

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Cool completely and freeze in portion-sized containers for up to 3 months. Avoid freezing with pasta; add it fresh when reheating.
Reheating: Heat on the stovetop or in the microwave until warmed through. Add a splash of broth if the soup thickens over time.