This vegetarian slow cooker minestrone is made with tomatoes, white kidney beans, orzo, and plenty of vegetables for a delicious soup that’s sure to satisfy!
Sometimes, there’s nothing better than a good set-it-and-forget-it slow cooker recipe. That’s why I love this slow cooker minestrone!
It’s vegetarian (vegan if you skip the Parmesan) and oh-so-satisfying. Just throw it in the pot in the morning and by dinner, you’ll have amazing scents of thyme and sage wafting through your home.
Why you will love this slow cooker minestrone
- This is an easy set-it-and-forget-it slow cooker recipe
- It’s packed with veggies and flavor
- The soup is hearty and nutritious
- It’s a great recipe for meal prep
Slow cooker minestrone ingredients
This soup is packed with tasty veggies, hearty kidney beans, and tender orzo for a deliciously cozy meal.
- Stock – Either vegetable or chicken stock works great. I recommend using a reduced-sodium stock.
- Tomatoes – Use whole peeled tomatoes and chop them into bite-sized pieces.
- White kidney beans – These add protein and a creamy texture. Rinse and drain the canned beans to reduce sodium.
- Vegetables – Carrots, celery, and onion add bulk, nutrition, and flavor to the minestrone.
- Spices – Dried thyme, dried sage, bay leaves, and pepper give the soup an incredible depth of flavor.
- Orzo – I recommend using whole-wheat orzo.
- Zucchini – Dice it into bite-sized pieces and add near the end of the cooking time so the squash doesn’t become mushy.
- Spinach – Remove the stems and chop coarsely, then add near the end of the cooking time so it wilts perfectly.
- Parmesan or Romano cheese – Optional, but I highly recommend it! Grate and sprinkle over your soup before serving.
- Basil sprigs – Optional garnish.
How to make slow cooker minestrone
- Combine the stock, tomatoes (with their liquid), beans, carrots, celery, onion, thyme, sage, bay leaves, and pepper in the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Cook the orzo according to the directions on the package.
- Add the cooked orzo, chopped zucchini, and spinach to the slow cooker and cook for 30 more minutes.
- Remove the bay leaves, ladle into serving bowls, sprinkle with cheese and basil if desired, and enjoy.
Recipe tips and tricks
- Cook the orzo separately and add to the slow cooker 30 minutes before serving so it absorbs the flavors but doesn’t overcook and become mushy.
- Remove the spinach stems and only use the leafy parts in the minestrone.
- Add the zucchini and spinach with the orzo 30 minutes before serving so they don’t lose all of their texture.
Substitutions and variations
- If I’m looking for extra protein, I’ll add cooked chicken or turkey to the minestrone when I add the orzo, spinach, and zucchini. This can be a great way to use up leftovers!
- If you don’t have white kidney beans, you can any beans you have on hand like black beans or chickpeas instead.
- This recipe makes a very thick minestrone. If you want to thin out the soup, cut back on the orzo or add more stock.
- To make this recipe vegan, simply leave out the cheese.
- Feel free to swap out the spinach for turnip greens or Swiss chard.
What to eat with slow cooker minestrone
I love serving minestrone with some keto garlic bread or whole wheat flax dinner rolls. They’re perfect for sopping up the last bit of soup at the bottom of your bowl!
If you’re looking for a little crunch, keto cheese crackers or 2-ingredient Parmesan crisps make a delicious side. Sometimes, I’ll even throw some crispy roasted chickpeas on top!
You can also keep it simple with a bright and fresh lemony romaine and avocado salad.
Storage and freezing
- Minestrone keeps very well! Make a big batch and store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can also freeze slow cooker minestrone in any freezer-safe container. To thaw, transfer the soup to the refrigerator overnight.
Other vegetarian soup or stew recipes
A hearty soup or stew doesn’t need to be packed with meat. In fact, vegetarian recipes are some of my favorite ways to indulge in healthy comfort food!
You can also take a look at this roundup of low-carb soup recipes for more inspiration.
Slow-Cooker Minestrone
This vegetarian slow cooker minestrone is made with tomatoes, white kidney beans, orzo, and plenty of vegetables for a delicious soup that's sure to satisfy!
Ingredients
- 3 cups vegetable or chicken stock, (preferably reduced sodium)
- 28 ounces whole peeled tomatoes, (chopped)
- 15 ounces white kidney beans, (rinsed and drained)
- 2 carrots, (peeled and chopped)
- 1 stalk celery, (chopped)
- 1 cup onion, (chopped)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 2 bay leaves
- ½ teaspoon freshly ground pepper
- 2 cups cooked whole-wheat orzo, (about 2/3 cup dry)
- 1 zucchini, (sliced in quarters lengthwise, then chopped)
- 2 cups fresh spinach, (stems removed and coarsely chopped)
- 4 tablespoons freshly grated Parmesan or Romano cheese, (optional)
- Basil sprigs for garnish, (optional)
Instructions
- Combine the stock, tomatoes (with their liquid), beans, carrots, celery, onion, thyme, sage, bay leaves, and pepper in the slow cooker.3 cups vegetable or chicken stock, 28 ounces whole peeled tomatoes, 15 ounces white kidney beans, 2 carrots, 1 stalk celery, 1 cup onion, 1 teaspoon dried thyme, ½ teaspoon dried sage, 2 bay leaves, ½ teaspoon freshly ground pepper
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- When the time is almost up, cook the orzo according to the directions on the package.2 cups cooked whole-wheat orzo
- Once the orzo is ready, add it to the slow cooker along with the chopped zucchini and spinach. Continue cooking for another 30 minutes.1 zucchini, 2 cups fresh spinach
- Remove the bay leaves, ladle into serving bowls, and sprinkle with cheese and basil if desired.4 tablespoons freshly grated Parmesan or Romano cheese, Basil sprigs for garnish
Notes
This recipe is for 8 servings of minestrone.
For a thinner minestrone, reduce the amount of orzo or add more stock.
To reduce the carbs, reduce or omit the orzo.
For gluten-free, omit the orzo or replace it with gluten-free small pasta.
Leftovers can be stored covered in the refrigerator for up to 5 days.
You can freeze it in any freezer-safe container. To thaw, transfer the soup to the refrigerator overnight.
Nutrition Info Per Serving
Nutrition Facts
Slow-Cooker Minestrone
Amount per Serving
Calories
161
% Daily Value*
Fat
0.9
g
1
%
Saturated Fat
0.1
g
1
%
Trans Fat
0
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0
g
Cholesterol
112.5
mg
38
%
Sodium
371.4
mg
15
%
Potassium
544.4
mg
16
%
Carbohydrates
32.2
g
11
%
Fiber
7.7
g
31
%
Sugar
5.9
g
7
%
Protein
7.9
g
16
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
24.5
g
* Percent Daily Values are based on a 2000 calorie diet.
