Soup for the soul made easy: how to make minestrone soup in a crock pot

Minestrone soup, a beloved Italian classic, is a symphony of flavors that warms the soul and nourishes the body. With its vibrant blend of vegetables, beans, and pasta, it’s a comforting dish that’s perfect for a cozy evening meal. While traditional methods involve hours of simmering, this guide will show you how to make minestrone soup in your crock pot, making it an effortless culinary delight.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup chopped zucchini
• 1 cup chopped green beans
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup dried small pasta (such as ditalini or penne)
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Grated Parmesan cheese, for garnish (optional)

Instructions:

Step 1: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.

Step 2: Gather Your Vegetables

While the aromatics are cooking, prepare the remaining vegetables: chop the carrots, celery, zucchini, and green beans.

Step 3: Combine Ingredients in Crock Pot

Transfer the sautéed aromatics to your crock pot. Add the chopped vegetables, diced tomatoes, tomato sauce, drained cannellini beans, pasta, vegetable broth, oregano, basil, salt, and pepper. Stir to combine.

Step 4: Cook on Low

Cover the crock pot and cook on low for 6-8 hours, or until the vegetables are tender and the pasta is cooked through.

Step 5: Serve and Enjoy

Ladle the minestrone soup into bowls and garnish with grated Parmesan cheese, if desired. Serve with a side of crusty bread for dipping.

Tips for a Perfect Minestrone Soup:

• Use a variety of vegetables: The more colorful the assortment, the more vibrant the flavor.
• Don’t overcook the pasta: Add it towards the end of the cooking process to prevent it from becoming mushy.
• Adjust seasonings to taste: Start with the suggested amounts and adjust as needed to suit your preferences.
• Consider adding meat: For a more hearty soup, add cooked ground beef, sausage, or chicken.
• Make it ahead of time: Minestrone soup is a great make-ahead meal. Let it cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.

Variations:

• Creamy Minestrone: Add 1 cup of heavy cream or half-and-half for a richer soup.
• Spicy Minestrone: Add a pinch of red pepper flakes or a chopped jalapeño for a kick.
• Vegetarian Minestrone: Omit the cannellini beans and use vegetable broth instead of chicken broth.
• Gluten-Free Minestrone: Use gluten-free pasta and check that all other ingredients are gluten-free certified.

Questions We Hear a Lot

Q: Can I use fresh tomatoes instead of canned tomatoes?

• A: Yes, you can. Use 3-4 large, ripe tomatoes, chopped.

Q: Can I make minestrone soup without zucchini or green beans?

• A: Yes, you can. Simply omit them or substitute with other vegetables, such as peas or corn.

Q: How do I store leftover minestrone soup?

• A: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: Can I use any type of pasta in minestrone soup?

• A: Yes, but small pasta shapes like ditalini, penne, or orzo work best.

Q: How can I thicken minestrone soup?

• A: You can add a cornstarch slurry (equal parts cornstarch and water) to the soup and bring it to a simmer until thickened.