Slow Cooker Garden Minestrone with White Beans and Ditalini

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 1 1/2 cups each)
• Prep Time: 20 minutes
• Cook Time: 7 hours 10 minutes (Low)
• Total Time: 7 hours 30 minutes

Quick Ingredients

• 2 tbsp extra-virgin olive oil, plus more to finish
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 (28 oz) can diced tomatoes (with juices)
• 6 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 2 tsp Italian seasoning, 1 bay leaf, 1/2 tsp red pepper flakes (optional)
• 1 Parmesan rind (about 2 oz)
• 2 medium zucchini, halved lengthwise and sliced 1/2 inch thick
• 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
• 1 1/2 cups (8 oz) dry ditalini pasta
• 5 oz baby spinach
• 1 1/2 tsp kosher salt, 1 tsp black pepper (plus more to taste)

Do This

• 1. Add onion, carrots, celery, garlic, tomatoes, broth, tomato paste, Italian seasoning, bay leaf, red pepper flakes, Parmesan rind, 2 tbsp oil, salt, and pepper to slow cooker. Stir.
• 2. Cook on Low 6 hours (or High 3 hours) until vegetables are tender and broth is flavorful.
• 3. Stir in zucchini and beans; cook 45 minutes on Low (or 30 minutes on High).
• 4. Meanwhile, boil ditalini in salted water 8 minutes to al dente; drain.
• 5. Stir in baby spinach; cook 5–10 minutes until just wilted. Remove bay leaf and Parmesan rind.
• 6. To serve, add pasta to bowls, ladle soup over, drizzle with olive oil, and adjust salt and pepper.

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Why You’ll Love This Recipe

• True slow-cooker comfort: hands-off simmering builds deep Italian-inspired flavor.
• Garden-fresh veggies and creamy white beans make it hearty but light.
• Finishing with baby spinach and olive oil keeps it vibrant and silky.
• Meal-prep friendly: keep pasta separate so leftovers stay perfect.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, zucchini, baby spinach, fresh basil or parsley (optional garnish)
• Dairy: Parmesan rind; grated Parmesan for serving (optional)
• Pantry: Extra-virgin olive oil, diced tomatoes (28 oz), vegetable broth, tomato paste, Italian seasoning, bay leaf, crushed red pepper flakes (optional), kosher salt, black pepper, ditalini pasta, canned white beans (cannellini or Great Northern)

Full Ingredients

For the slow cooker

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes, with juices
• 6 cups low-sodium vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 Parmesan rind (about 2 ounces)

Add later

• 2 medium zucchini (about 1 pound), halved lengthwise and sliced 1/2 inch thick
• 2 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed

To finish and serve

• 1 1/2 cups (8 ounces) dry ditalini pasta
• 5 ounces baby spinach
• Extra-virgin olive oil, for drizzling
• Grated or shaved Parmesan and chopped fresh basil/parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Halve the zucchini lengthwise and slice into 1/2-inch half-moons; set zucchini aside for later.

Step 2: Load the slow cooker with the flavor base

To a 5- to 7-quart slow cooker, add onion, carrots, celery, garlic, diced tomatoes with juices, vegetable broth, tomato paste, Italian seasoning, bay leaf, crushed red pepper flakes (if using), kosher salt, black pepper, olive oil, and the Parmesan rind. Stir well to dissolve the tomato paste.

Note: Slow cooker “Low” is typically about 190°F/88°C; “High” about 300°F/149°C.

Step 3: Slow cook until aromatic

Cover and cook on Low for 6 hours (or on High for 3 hours), until the vegetables are tender and the broth tastes rich and savory. Avoid lifting the lid so heat stays consistent.

Step 4: Add zucchini and white beans

Stir in the sliced zucchini and the drained, rinsed beans. Cover and continue cooking 45 minutes on Low (or 30 minutes on High), until the zucchini is just tender and the beans are warmed through but not breaking apart.

Step 5: Cook the ditalini separately

While the soup finishes, bring a large pot of well-salted water to a rolling boil. Cook the ditalini for 8 minutes, until al dente. Drain and toss with a teaspoon of olive oil to prevent sticking. Keeping the pasta separate prevents it from absorbing all the broth in storage.

Step 6: Wilt the spinach and finish

Stir the baby spinach into the slow cooker and cook 5–10 minutes, just until wilted and bright green. Remove and discard the bay leaf and Parmesan rind. Taste and adjust with more salt and pepper as needed. For a silkier finish, drizzle in 1–2 teaspoons of olive oil and stir.

Step 7: Serve

Place a scoop of ditalini into each bowl and ladle the hot minestrone over the top. Drizzle with a little more olive oil. Garnish with grated or shaved Parmesan and fresh basil or parsley if you’d like. Serve hot with crusty bread.

Pro Tips

• Keep pasta out of the slow cooker. Add it to bowls as you serve to keep the soup brothy and leftovers perfect.
• Add zucchini and beans late so they stay tender, not mushy.
• Use low-sodium broth and adjust salt at the end; the Parmesan rind naturally adds savory saltiness.
• Cut zucchini 1/2 inch thick so it holds shape after simmering.
• For vegetarian rennet concerns, use a rind from a vegetarian-friendly hard Italian cheese or omit the rind and finish with extra Parmesan at the table.

Variations

• Pesto finish: Stir 1–2 tablespoons basil pesto into the pot at the end for a herbal, garlicky lift.
• Gluten-free: Swap ditalini for small gluten-free pasta or cooked white rice; keep it separate for best texture.
• Heartier: Brown 8 ounces Italian sausage in a skillet, drain, and add during Step 4.

Storage & Make-Ahead

Refrigerate soup (without pasta) up to 4 days or freeze up to 3 months. Cool completely before storing. Keep cooked ditalini in a separate airtight container up to 4 days; refresh with a splash of hot broth when serving. For freezer meals, cook through Step 4, cool, and freeze. Reheat gently, then add spinach and finish as directed.

Nutrition (per serving)

Approximate values for 1 serving (about 1 1/2 cups soup + 1/2 cup cooked ditalini): 310 calories; 8 g fat; 48 g carbohydrates; 9 g fiber; 9 g protein; 840 mg sodium. Values will vary with specific ingredients and added garnishes.