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Cozy Crockpot Fall Vegetable Minestrone Soup

crockpot fall vegetable minestrone soup - featured image
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A warm, nourishing, and completely unfussy slow-cooker minestrone soup packed with fall vegetables, beans, and pasta. Perfect for busy days when you need a comforting meal without the effort.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 2 cups butternut squash, peeled and cubed (½-inch pieces)
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes (preferably San Marzano or fire-roasted)
  • 4 cups low-sodium vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup small pasta (ditalini, elbow macaroni, or orzo)
  • 3 cups kale, stems removed and chopped
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 Parmesan rind (optional)
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until onions are translucent and vegetables soften. Add minced garlic and cook for 30 seconds until fragrant.
  2. Transfer sautéed vegetables to a 6-quart or larger slow cooker. Add butternut squash, zucchini, green beans, diced tomatoes (with juices), cannellini beans, kidney beans, vegetable broth, rosemary, thyme, bay leaves, and Parmesan rind (if using). Stir to combine.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until butternut squash is tender.
  4. About 30 minutes before serving, stir in the pasta. Ensure it is submerged. Cover and cook on HIGH for 20-30 minutes until pasta is al dente. Add extra broth or water if soup is too thick.
  5. Stir in chopped kale and cook for about 5 minutes until wilted and bright green. Season with salt and black pepper to taste.
  6. Remove bay leaves and Parmesan rind. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

For meal prep, cook pasta separately and add to individual bowls when serving to prevent mushiness. The soup freezes well without pasta. Sautéing aromatics is optional but recommended for deeper flavor. A Parmesan rind adds umami richness.

Nutrition

Keywords: minestrone, crockpot, slow cooker, fall vegetable soup, vegetarian, healthy, meal prep

Find it online: https://cookluma.com/cozy-crockpot-fall-vegetable-minestrone-soup/