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.
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!
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.
Three simple steps to make this Tuscan Minestrone Soup
- Combine the first 12 ingredients in a slow cooker. Cover and cook on high for 6 hours.
- One hour before serving, add the cannellini beans, kale or spinach and Parmesan rinds. Continue cooking covered.
- 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.
Dessert? Yes! Let's keep it Italian.
- Citrus Fruit Cup with Gelato and Amaretti
- Blueberry Limoncello Crisp
- How to make an Affogato
- Espresso Chocolate Ganache Tart
More healthy soup recipes
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.
One-Pot Healthy Tuscan Minestrone Soup
- 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)
- 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.