Healthy Crockpot Vegetable Minestrone

Name: Healthy Crockpot Vegetable Minestrone
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Ingredients: 2 cups diced carrots; 2 cups chopped celery; 1 large onion, diced; 3 cloves garlic, minced; 2 cups diced zucchini; 1 cup green beans, trimmed and cut; 1 can (14 oz) diced tomatoes; 1 can (15 oz) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 2 cups chopped spinach; 1 cup small pasta (optional)

Highlighted under: Light Kitchen

When I first tried making this Healthy Crockpot Vegetable Minestrone, I was amazed at how effortlessly the flavors meld together. The ease of using a slow cooker allows me to enjoy a warm, hearty meal without spending hours in the kitchen. I love the combination of fresh vegetables and fragrant herbs, which not only makes it healthy but also incredibly satisfying. Every bowl is a colorful reminder that healthy eating can indeed be delicious and comforting!

Created by

Jessamine Ford

Last updated on 2026-01-05T19:17:34.703Z

One day, I had an abundance of vegetables in my fridge that I wanted to use up, and that’s when I decided to create this minestrone. I layered different types of vegetables, beans, and herbs in the slow cooker, letting it work its magic while I went about my day. I added some pasta towards the end, which truly brings the dish together—offering a hearty texture that complements the broth beautifully.

This recipe is fantastic for meal prep as well. I often make a large batch to enjoy throughout the week. The flavors deepen with time, and it’s perfect for those chilly evenings when all I want is a warm bowl of comfort.

        Why You'll Love This Recipe
        Packed with nutritious veggies for a healthy boost
Simple and convenient—just set it and forget it
Great for meal prep and tastes even better the next day

      

Understanding the Ingredients

Each vegetable in this minestrone serves a purpose, contributing to both flavor and nutrition. The carrots provide a natural sweetness and vibrant color, while the celery adds a crunchy texture and depth to the broth. Zucchini's mild taste soaks up the surrounding flavors, making it a wonderful addition to the mix.

Cannellini beans not only enhance the soup's heartiness but also serve as a great source of protein and fiber. If you want to modify the recipe for dietary reasons, feel free to substitute with other beans like kidney beans or garbanzo beans, keeping in mind that cooking times may vary.

Perfecting the Cooking Process

Using a slow cooker allows the ingredients to meld beautifully over time. The key is to let it cook long enough for the flavors to deepen. While the recipe suggests 8 hours on low or 4 hours on high, I recommend checking on the soup midway. This ensures vegetables retain some texture and aren't overcooked or mushy by the end of the cooking time.

An essential technique when making minestrone is to adjust the seasoning before serving. Scents will evolve over hours in the slow cooker, so taste the soup just before you're ready to serve. You might find that a pinch of extra salt or a splash of lemon juice can elevate the final flavor, adding brightness.

Ingredients

Vegetable Ingredients

2 cups diced carrots
2 cups chopped celery
1 large onion, diced
3 cloves garlic, minced
2 cups diced zucchini
1 cup green beans, trimmed and cut
1 can (14 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups chopped spinach
1 cup small pasta (optional)

Instructions

Prepare the Vegetables

In your slow cooker, add all the diced carrots, celery, onion, garlic, zucchini, green beans, canned tomatoes, and cannellini beans.

Add Broth and Spices

Pour in the vegetable broth and add the oregano, basil, salt, and pepper. Stir well to combine.

Cook the Minestrone

Set the slow cooker on low and let it cook for 8 hours or on high for 4 hours.

Add Spinach and Pasta

In the last 30 minutes of cooking, add the chopped spinach and small pasta if using. Stir and continue cooking until the pasta is tender.

Serve

Once done, scoop into bowls and enjoy your healthy minestrone soup!

Pro Tips

Feel free to customize this recipe with your favorite vegetables or even add some grated Parmesan on top for added flavor.

Storage and Meal Prep Tips

This minestrone soup is excellent for meal prep as it keeps well in the fridge for up to five days. Store it in airtight containers to maintain freshness. To reheat, simply place it in a pot over medium heat until warmed through, stirring occasionally to prevent sticking.

For even longer storage, consider freezing the soup. It can last up to three months in the freezer. When frozen, let it cool before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the fridge, and reheat gently on the stovetop for a quick lunch or dinner option.

Serving Suggestions

Serve the Healthy Crockpot Vegetable Minestrone with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese for an added layer of flavor. Fresh herbs like basil or parsley on top can also brighten the dish, making it visually appealing as well as delicious.

Pair the soup with a side of whole-grain bread or a crisp salad to round out the meal. This not only makes for a complete dinner but also offers a delightful contrast of textures and flavors, ensuring a satisfying experience.

Questions About Recipes

→ Can I freeze the minestrone?

Yes, this minestrone freezes well! Just let it cool completely before transferring it to airtight containers.

→ What can I substitute for pasta?

You can skip the pasta entirely or use quinoa or rice as a gluten-free alternative.

→ How long does it last in the fridge?

It can last up to 5 days in the fridge. Just make sure to store it in an airtight container.

→ Can I add meat to this recipe?

Absolutely! You can add cooked chicken or sausage for a heartier version.