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Cozy Slow Cooker Fall Vegetable Minestrone Soup

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A hearty and comforting slow cooker minestrone soup packed with roasted fall vegetables, beans, and pasta. Perfect for busy weeknights, this soup delivers deep flavor with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced (or 1 tablespoon pre-minced)
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups vegetable broth, low-sodium recommended
  • 1 can (15 ounces) diced tomatoes, with their juices
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 medium zucchini, diced (about 1 ½ cups)
  • 2 cups chopped kale, stems removed
  • 1 cup small pasta (like ditalini, elbow, or orzo)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)
  • Fresh basil or parsley, chopped, for serving (optional)
  • Good olive oil, for drizzling (optional)
  • Crusty bread, for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Prep the vegetables: Peel and dice the butternut squash into ½-inch cubes. Dice the carrots, celery, and onion into similar-sized pieces.
  3. Toss and roast: Spread the diced squash, carrots, celery, and onion on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with dried rosemary, thyme, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes, stirring halfway through, until tender and starting to brown.
  4. While the vegetables roast, sauté the aromatics: In a large skillet over medium heat, add a splash of olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant. Add to the slow cooker once the vegetables are done.
  5. Build the soup base: To your slow cooker, add the roasted vegetables, sautéed garlic, vegetable broth, diced tomatoes (with juices), drained and rinsed beans, tomato paste, and bay leaf. Stir until the tomato paste dissolves.
  6. Slow cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. About 30 minutes before serving, taste and adjust salt and pepper.
  7. Add the pasta and zucchini: Stir in the diced zucchini and small pasta. If the soup seems too thick, add up to 1 cup of water or additional broth. Cover and cook on HIGH for 10 to 15 minutes, until the pasta is tender but still al dente.
  8. Stir in the kale: Add the chopped kale and stir until wilted, about 2 to 3 minutes.
  9. Final adjustments: Remove the bay leaf. Taste and adjust seasoning. If needed, add a squeeze of fresh lemon juice or a splash of red wine vinegar for brightness.
  10. Serve: Ladle into bowls and top with freshly grated Parmesan cheese, fresh herbs, and a drizzle of olive oil if desired. Serve with crusty bread.

Notes

For best results, do not skip roasting the vegetables—it adds depth of flavor. Add pasta at the end to prevent mushiness. For leftovers, cook pasta separately and add when reheating. Soup freezes well for up to 3 months (without pasta).

Nutrition

Keywords: slow cooker minestrone, fall vegetable soup, vegetarian minestrone, hearty soup, butternut squash soup, kale soup, easy minestrone

Find it online: https://vexifood.com/cozy-slow-cooker-fall-vegetable-minestrone-soup/