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    Home » Soups and Chowders » One-Pot Healthy Tuscan Minestrone Soup

    One-Pot Healthy Tuscan Minestrone Soup

    Published: Mar 3, 2016 · Modified: Apr 5, 2018 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 11 Comments

    Jump to Recipe Print Recipe
    text and image of Slow Cooker Tuscan Minestrone Soup

    This one-pot healthy Tuscan Minestrone soup is brimming with rich Italian tomato flavour. Set it and forget it!  This slow-cooker minestrone soup recipe makes a simple, rustic meatless meal, made with vegetables, beans and pasta.

    Two white bowls of Tuscan Minestrone Soup.

    I've had Tuscan Minestrone soup simmering in my slow-cooker all afternoon, filling my kitchen with the aromas of oregano, basil and thyme.

    It took only fifteen minutes to prepare, but its robust flavour made it seem like it should have been far more complex to make. I chopped some veggies, added herbs, broth and tomatoes, and let my slow cooker work its magic.

    Note: If you like making soup in your Instant Pot, you'll love this Easy Instant Pot Minestrone Soup recipe!


    One-Pot Healthy Tuscan Minestrone Soup in a slow cooker.

    Mangia! Eat. Italian flavours are my favourites. Isn't that one of the main reasons to visit Italy? History, art, architecture, landscapes, climate, wine,  the people . . .  these are all other impressive attractions, but food tops the list for me!

    The food is usually deliciously rustic: simple meals cooked with the passion for which Italians are so famous.


    This one-pot slow cooker minestrone soup is just that: a simple, rustic meatless meal that totally satisfies. It offers lots of interest from herbs and a little kick from the chili flakes.

    Toss in some fresh kale or spinach, a couple of Parmesan rinds for added creaminess, and some cannellini beans (or white kidney beans) about an hour before serving.

    Top the bowls with a few shavings of Parmigiano Reggiano, and serve your soup with Parmesan Crisps, Gluten-free Baking Powder Biscuits or crusty bread to mop up the tasty broth.

    Three simple steps to make this Tuscan Minestrone Soup

    1. Combine the first 12 ingredients in a slow cooker. Cover and cook on high for 6 hours.
    2. One hour before serving, add the cannellini beans, kale or spinach and Parmesan rinds. Continue cooking covered.
    3. Remove the rinds. Ladle into bowls and serve garnished with freshly grated Parmesan cheese.

    Delizioso! And it's even better on the second day.

    More Tuscan-inspired recipes

    And if you love rustic Tuscan flavours, try these recipes, too.

    Instant Pot Tuscan Soup (Zuppa Toscana)

    Hearty Tuscan Salad with Creamy Gorgonzola Dressing

    Tuscan Kale Pasta Salad

    Dessert?  Yes! Let's keep it Italian. 

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    • Blueberry Limoncello Crisp
    • How to make an Affogato
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    When you make this slow cooker minestrone soup, please leave a comment and a star rating below. I love hearing when you've made one of my recipes! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    This recipe was inspired by one I found in BC Hydro's Team Power Smart Magazine, Spring 2016, by Jennifer Stamper. The author reminds us that recipes that simmer require less energy than those cooked on the stovetop. A win-win.

    📖 Recipe

    Close up view of a bowl of Slow Cooker Tuscan Minestrone Soup.

    One-Pot Healthy Tuscan Minestrone Soup

    A set-it-and-forget-it hearty Italian Minestrone soup made in your slow cooker. Rich robust flavours from Italian herbs, tomatoes, fennel and cannellini beans.
    Print Pin Rate
    Course: Soups and Chowders
    Cuisine: Italian, Mediterranean
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 7 hours hours
    Total Time: 7 hours hours 15 minutes minutes
    Servings: 8
    Calories: 138kcal
    Author: Elaine
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    Equipment

    slow cooker
    cocottes
    cutting board

    Ingredients

    • 2 cups onion finely diced
    • 1 cup fennel finely diced
    • 6 medium carrots, peeled and diced
    • 4 stalks celery, diced
    • 1 teaspoon dried chili pepper flakes
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • ½ teaspoon dried rosemary
    • 5 cloves garlic chopped
    • 6 cups chicken stock, or vegetable stock
    • 1 28 oz can tomatoes, preferably San Marzano
    • 1 14 oz can cannellini beans, or white kidney beans, rinsed and drained
    • 2 cups finely diced fresh kale ribs and stems removed (or spinach)
    • 2 rinds Parmigiano Reggiano (optional)
    • ½ cup coarsely grated Parmigiano Reggiano cheese for garnish (optional)

    Instructions

    • Combine the first 12 ingredients in a slow cooker. Cover and cook on high for 4 hours or on low for 6 hours.
    • One hour before serving, add the cannellini beans, kale or spinach and Parmesan rinds. Continue cooking, covered.
    • Remove rinds, ladle into bowls and serve garnished with freshly grated Parmigiano Reggiano cheese.

    Notes

    This recipe makes 8 servings so you would need a 4 or 5-quart slow-cooker.
    Nutrition information does not include optional Parmesan cheese.

    Nutrition

    Calories: 138kcal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 420mg | Potassium: 533mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8345IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Denise from Urb'n'Spice

      September 24, 2018 at 3:20 pm

      5 stars
      I am so going to make this soup very soon, Elaine. We already love your Texas Black Bean Soup so much in this family - I just know that we will love your One-Pot Healthy Tuscan Minestrone Soup, too! I also save my Parmesan rinds for soups and spaghetti sauce. It is a great thing to do. Many thanks for sharing another wonderful slow cooker soup.

      Reply
      • Flavour & Savour

        September 24, 2018 at 3:23 pm

        Thanks so much, Denise! It's a great meal for those days when I want to get something else done. The soup can be simmering away in the background while I'm busy and presto! Dinner is ready when we are! Thanks for commenting!

        Reply
    2. Dee

      May 26, 2017 at 7:52 pm

      5 stars
      Tried it and we all loved it.

      Reply
    3. Sean

      March 04, 2016 at 7:17 pm

      Awesome dish! Looks wonderfully simple, but full of flavour. I especially like that you used the cheese rinds to add flavour to the soup. I wish more people would do that! It really adds punch and richness.

      Reply
      • Flavour & Savour

        March 04, 2016 at 7:23 pm

        Hi Sean,
        It sure does. Of course, if you can't have cow's milk products, you could always add a different kind of cheese. I really like Pecorino and Manchego, both sheep cheeses. But there is something about Parmesan that just can't be beat!

        Reply
    4. Bridget

      March 04, 2016 at 6:39 pm

      I love minestrone soup so it's always great to see different recipes. I have never put fennel in mine but it sounds delicious. I'll have to give it a try on my next storm sup day.

      Reply
      • Flavour & Savour

        March 04, 2016 at 6:57 pm

        I'm a minestrone fan too. The fennel was great and not overpowering at all. Thanks for commenting!

        Reply
    5. Patricia

      March 04, 2016 at 11:39 am

      Yum! I love your style

      Reply
      • Flavour & Savour

        March 04, 2016 at 1:22 pm

        Thanks Patricia! Heading over to check out your blog.

        Reply
    6. Sally @ Good Dinner Mom

      March 04, 2016 at 5:39 am

      Beautiful! Love all the amazing ingredients in here and your photos are fabulous. This is a must try.

      Reply
      • Flavour & Savour

        March 04, 2016 at 7:01 am

        Thanks Sally! This will be one of those meals I make again and again. Easy, nutritious, and tasty!

        Reply

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