Winter Minestrone (Slow Cooker + Stovetop!)

Minestrone soup with butternut squash, beans, and pasta in a bowl on a blue background.

Winter Minestrone (Slow Cooker + Stovetop!)

A delicious, nourishing winter soup that’s beyond easy to make at home, this vegetarian winter minestrone combines a mixture of flavors and textures, resulting in a cozy and hearty dinner soup you'll love! An easy dump-and-go slow cooker dinner or a 30-minute + 1-pot stovetop meal.

Course dinner, Soup

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword crock pot, Crockpot, minestrone, minestrone soup, Slow Cooker

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 315

Author Robyn Conley Downs

Equipment

Slow Cooker optional
Dutch Oven optional

Ingredients

4 cups cubed butternut squash
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15-oz) can chickpeas
1 (15-oz) can Great Northern beans (or any white bean such as cannellini)
1 (15-oz) can diced tomatoes
1 quart vegetable stock (or chicken stock if not vegan or vegetarian)
2 cups water
3 teaspoons kosher salt
1 teaspoon no-salt added Italian seasoning

To Add at the End

1 cup chopped Lacinato kale (or baby spinach)
1 tablespoon red wine vinegar
1 cup cooked small shape pasta, such as orzo, ditalini, tubetiini, or elbow macaroni (use gluten free pasta for gluten free)

Optional Serving Suggestions

Pesto
Freshly grated parmesan cheese

Instructions

Slow Cooker Instructions

Place the butternut squash, onion, garlic, chickpeas, white beans, tomatoes, stock, water, salt, and Italian seasoning in a 6-quart slow cooker, stirring to combine.
Cover and cook on high for 5-6 hours, or on low for 7-8 hours, or until the soup is bubbling and the squash is cooked through.
When the butternut squash is tender, carefully ladle 2 cups of the soup, (including some broth, veggies, and beans) into a blender. Blend on high, then add back to the soup.
Switch the slow cooker to high (if it's not already) and add the kale. Cover and cook for 15-25 minutes, or the kale has wilted.
Add the pasta and red wine vinegar, stirring to combine. Taste and add additional salt if desired.
Ladle the hot soup into bowls, dollop with pesto, sprinkle with parmesan cheese, if using, and serve.

Stovetop Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and a pinch of salt, and cook until transparent, stirring occasionally.
Add the butternut squash, chickpeas, white beans, tomatoes, stock, salt, water, and Italian seasoning, stirring to combine. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, until the butternut squash is tender, about 25-30 minutes.
When the butternut squash is tender, carefully ladle 2 cups of the soup, (including some broth, veggies, and beans) into a blender. Blend on high, then add back to the soup.
Add the kale to the soup, cover and simmer for 5-10 more minutes, or until the kale is tender.
Add the pasta and red wine vinegar, stirring to combine. Taste and add additional salt if desired.
Ladle the hot soup into bowls, dollop with pesto, sprinkle with parmesan cheese, if using, and serve.

Notes

Note, kale is pictured in the slow cooker with other ingredients to give a sense of overall ingredients. Please follow the recipe and add it at the end.

Nutrition