Slow Cooker Minestrone Soup
I love this soup when the weather starts to cool down. This slow cooker version requires very little effort but packs a lot of flavor.
I love this soup when the weather starts to cool down. This slow cooker version requires very little effort but packs a lot of flavor. Key points: I add a whole sprig of rosemary which infuses the soup throughout cooking (6 hours) and I cook the pasta ahead of time and add it just before serving.
Tips for a Perfect, Comforting Minestrone Soup
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Let the slow cooker do the work — but timing is key
Stick to 6 hours on high. Overcooking the veggies (especially green beans and leeks) can make them mushy and bland. If you’re using a Dutch oven, keep it under 3 hours on very low heat to preserve great texture. -
Whole rosemary: the secret to a fragrant broth
Don’t chop it! A whole sprig subtly infuses the broth without overpowering the other flavors. You can remove it before serving for a smoother finish. -
Parsnips VS potatoes
Parsnips add a hint of sweetness and hold up well during long cooking. If you prefer potatoes, choose firm varieties (like Yukon Gold or fingerling) so they don’t fall apart in the soup. -
Never add the pasta too early!
Cooking the pasta separately is ESSENTIAL to avoid turning your broth into mush. You can even rinse the pasta after cooking to stop it from overcooking and sticking together. -
Don’t forget the beans and Swiss chard at the end
These delicate ingredients only need about 30 minutes. Add them toward the end of cooking to preserve their texture and color. -
Parmesan toasts: the ultimate sidekick
Toast some bread, drizzle with olive oil, sprinkle generously with parmesan, and broil quickly. You’ll get a crispy, salty, umami-packed bite that elevates every spoonful of soup. -
The perfect finish in the bowl
A sprinkle of chopped red chili, a drizzle of olive oil, a few sea salt flakes, and fresh dill = the perfect balance of warmth, brightness, and flavor.
Add the broth, diced tomatoes, parsnips, green beans, leeks, carrots, celery, garlic, rosemary, salt, and pepper to the slow cooker.
Cover and cook on high for 6 hours, until the vegetables are tender.
Cook the pasta separately in a pot of boiling water until al dente. Drain and set aside.
At the 5½-hour mark, add the cannellini beans and Swiss chard to the slow cooker. Cook for the remaining 30 minutes on high.
Meanwhile, preheat the oven to broil. Brush the toasts with olive oil and place them on a baking sheet. Broil for about 2 minutes until nicely toasted. Flip the toasts, sprinkle with grated Parmesan, and broil for another minute. Set aside.
Spoon about two tablespoons of pasta into a bowl. Ladle soup over the pasta. Slice a toast in half and place one half on top. Finish with chopped chili (optional), a drizzle of olive oil, a pinch of flaky salt, and fresh dill.
SO good.
Bon appetit and enjoy!
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