Minestrone soup is one of those recipes that doesn’t really have a recipe. Well, there isn’t a set recipe and there isn’t just one way to make the soup. Most of the time, Minestrone is made with whatever vegetables are on-hand and in season.
The soup is meatless, and could easily be adjusted to be a vegan soup as well. The only ingredients that isn’t vegan is the Parmesan cheese, so you could either cut that from the recipe or use a vegan cheese instead.
I’m also curious how you pronounce the soup. Is it min-uh-stroh-nee or min-uh-strone? I always say the former, Justin always says the latter. I don’t think there’s a right or wrong way, but it’s one of those words that’s fun to hear how others pronounce it. Like pecan and caramel!
Minestrone soup makes a lot of soup, so it’s great for when you have guests over, or can be saved to eat as leftovers the next day for lunch. It reheated well for us, and we froze a bit, too. If you freeze some soup, I suggest reheating in either the slow cooker again or on the stovetop.
I made fresh bread to go with ours, but I love fresh bread with any kind of soup or stew. You could also try it with crackers if you like those in soup.
Step by Step
Prepare all of your vegetables by chopping, slicing, and dicing as needed. Then place everything in the slow cooker except for the noodles and cheese.
Stir everything up so that it is all evenly distributed and the seasonings can get on all of the ingredients.
Set the slow cooker to high for 4-5 hours or low for 7-8 hours.
About 30 minutes before serving, cook the noodles according to the package directions.
Stir the noodles into the slow cooker. I used bowtie noodles because that’s what I had on hand, but you can use any type of smaller noodle, such as macaroni or mini shells.
Serve the soup warm and top with cheese if desired.
- 1 onion (chopped)
- 2 carrots (sliced)
- 1 zucchini (diced)
- 1 cup cabbage (shredded)
- 2 cloves garlic (minced)
- 30 oz kidney beans (drained)
- 30 oz vegetable broth
- 28 oz crushed tomatoes
- 1 tsp basil
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups noodles
- 1/4 cup parmesan cheese (shredded)
- Slice, dice, and chop vegetables as needed
- Place all ingredients in the slow cooker except noodles and cheese
- Stir all ingredients to distribute the seasonings and broth
- Cook on high for 4-5 hours or low for 7-8 hours
- 30 minutes before serving, cook noodles according to directions
- Stir noodles into the soup
- Serve the soup warm with the parmesan cheese on top
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