The king of winter soups, minestrone is simple to make, comforting, hearty and delicious, especially this slow cooker version! When the weather is a little cooler, whip up a batch of this for a warming meal.
Looking for more slow cooker soups or more vegetable dishes for your slow cooker?
Ingredients
Method
Place garlic, onion, celery, carrot, stock, paste and tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
Add cannellini beans and enough of the water to make a thick soup consistency. Cook, covered, on low, for 2 hours. Season to taste.
Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender, adding green beans and peas for the last 2 minutes of cooking time; drain.
Divide pasta, green beans, peas and cabbage among serving bowls; ladle soup mixture into bowls. Serve minestrone topped with parmesan and parsley.
What to serve with minestrone
Accompany with toasted crusty bread.
Can I freeze the slow cooker minestrone?
Yes. Soup is suitable to freeze at the end of step 2. Add the pasta in just before serving, otherwise it will absorb the liquid and become mushy in texture.
Recipe variations
For a minestrone soup not made in a slow cooker, see this classic minestrone recipe. You may also like our ravioli minestrone.
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