Home » Soup Recipes » Crockpot Minestrone Soup

Crockpot Minestrone Soup

This Crockpot Minestrone Soup is a family favorite.

I love coming home to a nourishing and warming meal after a long day. Packed with beans and vegetables this soup is a complete meal.

White bowl of slow cooker minestrone soup, two slices of toasted bread and spoon on wooden table

PIN IT NOW TO SAVE FOR LATER

Why you’ll love this recipe

Minestrone soup is a staple on every Italian family table. However, I don’t think any two recipes would be the same.

The recipe I’m sharing with you is a combination of my dad’s minestrone and my mother-in-law’s soup plus the slow cooker part is mine. What’s great about using a crockpot to make anything is that the kitchen doesn’t heat up. This crockpot pepper steak recipe is also a favorite on our dinner table.

So, in the middle of spring, I’m still making this crockpot minestrone soup because I love the convenience of having a meal ready when I get home. Plus, it still has all the flavors of Nonno’s minestrone.

A similar recipe is my Instant Pot Bean Soup. This is the soup I make if I’ve forgotten to soak the beans because it uses canned beans and is still super delicious!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredient notes

Diced potato, carrot, sweet potato, celery and zucchini

Generally I like to use a combination of dried peas, beans and lentils plus vegetables. Dried peas and lentils dissolve during long cooking resulting in a delicious, creamy texture in the soup. While the larger beans remain whole.

This Crockpot Minestrone Soup requires about 2 cups of mixed dried peas, beans and lentils.

I buy an Italian soup mix which contains a combination of:

Mixed dried beans for Slow cooker minestrone soup
  • borlotti beans
  • navy beans
  • red kidney beans
  • black eye peas
  • chickpeas
  • yellow lentils
  • red lentils
  • green split peas

If you can’t buy a premixed variety choose your favourites. Be sure to choose a combination of lentils or split peas along with your choice of beans.

While you are in a soup kind of mood be sure to try out my delicious Mediterranean lentil soup, everybody in my house loves it!

Instructions

The night before, place the beans, chickpeas, lentils and split peas in a large saucepan and cover with tap cold water. In the morning, bring to the boil and boil continuously for 10 minutes, then drain and set aside for later.

Onion, bacon and garlic in frying pan
  1. Fry onion, garlic and bacon.
  2. Scrape onion mixture into the crockpot (slow cooker).
  3. Pour a cup of water into the fry pan and scrape up the browned bits. Pour into crockpot.
  4. To the crockpot, add parboiled bean mix and remaining ingredients except pasta.
  5. Stir and cook on high for 7 hours.
  6. Stir in the pasta and cook for another hour.

Tips for success

  • It’s simple to make a really tasty crockpot minestrone. Firstly, in a little oil fry the onion, garlic or any aromatic until just beginning to colour. In the case of this soup, also brown the bacon.
  • Use any liquid to deglaze the frying pan and lift all the browned bits. This is where the flavour lies so don’t wash it down the sink! Tip the flavoured liquid into the slow cooker along with all the other ingredients.
  • Use a good stock. For optimum results make your own chicken stock. But there a lots of quality prepackaged stock available at the supermarket you can use.
  • Don’t store dried beans for too long because they continue to dry out and aren’t quite as good.

FAQs

Should you soak dried beans before cooking?

Dried beans are not so hard to cook with. I recommend that you soak the beans overnight. Now you will find some people telling you that there is no need to soak dried beans. Maybe you can get away with this using very fresh dried beans. However, you can never tell the age of the beans you buy and how long they have been sitting on the shelf. It is better to err on the safe side and give the dried beans an overnight soak. Be sure to use plenty of water. You’ll be surprised at how much water they will adsorb.

Should dry beans be cooked in the slow cooker?

It is recommended to boil beans for 10 minutes on high before adding to the slow cooker. This will ensure all the toxins are removed and the beans are safe to enjoy.

Can I substitute canned beans?

Yes! I like to use a 14oz/400g can of each – red kidney beans, chickpeas and white beans. Plus 1/2 cup of red lentils. In this case, preboiling is not necessary. Cooking time will be reduced to 4 hours.

Can I skip browning the onion, garlic and bacon?

Sure! Just add to the slow cooker and proceed with the recipe. Flavor won’t be as intense but will still be very good.

A ladleful of Slow cooker minestrone soup

This recipe makes quite a lot of soup – 8 servings, actually! What I love is that anything in the slow cooker usually freezes very well and this minestrone soup is no exception. But if you are going to freeze leftovers, don’t add the pasta or it will swell and become mushy. In fact, it is just as good with or without the pasta.

This is a wonderful complete meal but still I love a slice of sourdough or chunk of Ligurian focaccia on the side. Enjoy my family’s Slow Cooker Minestrone Soup!

More recipes from Nonno

Cavatelli
Tagliatelle Pasta
Pesto Gnocchi
Saffron Risotto

Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Don’t forget to subscribe to my newsletter – it’s free!

White bowl of slow cooker minestrone soup, two slices of toasted bread and spoon on wooden table

Crockpot Minestrone Soup Recipe

An Italian family favourite, this soup is packed with beans and vegetables to make a complete meal. Using a crockpot means you come home and dinner can be on the table in minutes. 
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 25 minutes
Servings:8 bowls
Author: Marcellina

Ingredients

  • 1 ¾ cup dried beans see notes
  • 1 tablespoon extra virgin olive oil
  • 1 onion finely diced
  • 2 garlic cloves finely chopped or crushed
  • 1 cup diced bacon
  • 1 cup water
  • 2 carrots peeled and diced
  • 1 potato peeled and diced
  • 2 celery sticks diced
  • 1 zucchini diced
  • 1 cup sweet potato diced
  • 3 cups water extra
  • 3 cups chicken stock
  • ½ cup tomato puree (passata)
  • 2 bayleaves
  • 1 parmesan rind
  • black pepper freshly ground
  • ½ cup dried pasta optional, see notes

Instructions

  • Place the beans into a large pot and cover generously with water. Soak overnight. The next day, bring to the boil and boil continuously for 10 minutes. Drain and set aside for use later.
  • In a frying pan, heat the oil over medium heat.
  • Fry the onion and garlic until translucent.
  • Add the bacon. Cook until starting to brown.
  • Scrape onion/bacon mixture into slow cooker bowl.
  • Return pan to heat, add 1 cup water and stir to scrape up the browned bits on the bottom of the pan.
  • Tip this water along with all the flavoursome browned bits into the slow cooker bowl.
  • Add remaining ingredients (including the cooked beans) except for pasta.
  • Cook on high for 8 hours
  • About 1 hour before the soup is done, add the pasta and stir well. Taste and adjust seasoning.
  • Serve with a generous grating of Parmesan cheese

Notes

  • Dried beans – I buy an Italian soup mix which contains a combination of:
    • borlotti
    • navy
    • red kidney
    • black eye peas
    • chickpeas
    • yellow lentils
    • red lentils
    • green split peas
    If you can’t buy a premixed variety choose your favourites. Be sure to choose a combination of lentils or split peas along with your choice of beans.

    Should dry beans be cooked in the slow cooker?

    It is best to boil the beans for 10 minutes on high before adding to the slow cooker. This will ensure all the toxins are removed and the beans are safe to enjoy.
    Alternatively use canned beans. I like to use a 14oz/400g can of each – red kidney beans, chickpeas and white beans. Plus 1/2 cup of red lentils. In this case, preboiling is not necessary. Cooking time will be reduced to 4 hours.
     

    Pasta

    Any small dried pasta will be fine. Don’t add the pasta if you are going to be freezing the soup because the pasta will swell and become mushy.
STOVE TOP INSTRUCTIONS
  • Simply fry onion, garlic and bacon in a large saucepan.
  • Add remaining ingredients (except pasta).
  • Bring to the boil. Skim if necessary.
  • Reduce heat and simmer gently, covered for 2-3 hours or until beans are tender and lentils and split peas have broken down.
  • Add pasta in the last 10 minutes.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 302kcal | Carbohydrates: 43g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 601mg | Potassium: 1043mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5080IU | Vitamin C: 13.9mg | Calcium: 72mg | Iron: 4.3mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. Looks great! Do you have any suggestions for adding flavor while leaving out the bacon/making it vegetarian? Can’t wait to try it!

    1. Sarah, this soup is so flavorsome that it will still be delicious without the bacon. Be sure to use some lentils in you bean mix and to caramelize the onion for extra flavor. Adding the Parmesan rind is a great idea and serving the soup with lots of Parmesan cheese adds to the flavor. My Lentil Soup is full of flavor and doesn’t have any bacon so you might want to have a look at that too.

  2. Your minestrone looks comforting and absolutely delicious!

  3. 5 stars
    Oh my gosh Marcellina this minestrone looks absolutely amazing! Gorgeous photos. I love minestrone soup, and since it’s decided to be overcast and cooler the last few days here it’s a perfect time for soup!

  4. Oh this soup sounds amazing! I’m all about the slow cooker for delicious soups, and I love the flavors in minestrone soup. I definitely need to put this one on our menu…especially today as it’s cold and rainy here. That’s perfect soup weather!

  5. I am so ready to enjoy a bowl of this soup. The weather is starting to feel like fall here and your soup is on my list to make. Now to get to the store for the ingredients! It looks perfect.

  6. You are reading my mind, soup is everything I am craving. This minestrone looks wonderful and yes a slice of sour dough would be great with it. I think its nice that you created your recipe from your dads and mother in-laws, the soup is like a blending of families 🙂 . Take care.

      1. Hi Judy! So glad to hear you’re trying out my recipe. It’s a family recipe partly from my dad’s side, partly from my mother-in-law and I added the slow cooker bit. We love it! Hope you do too xx

  7. Ooh this looks wonderful Marcella! I love that it’s a combo of two recipes too-the best of both worlds 😀