Imagine a hearty, vegetable-packed minestrone simmering away, filling your kitchen with the comforting aroma of Italian countryside. This slow-cooker version is effortlessly delicious, brimming with fresh produce and infused with vibrant pesto. A truly wholesome and satisfying meal!

Follow The Directions

01

Step

5 mins

Heat olive oil in the bottom of a 4- or 6-quart slow cooker on High. (5 minutes)

02

Step

2 mins

Add zucchini, onion, carrot, celery, garlic, salt, and pepper. Stir to combine, ensuring vegetables are lightly coated in oil. (2 minutes)

03

Step

3 mins

Pour in vegetable stock, chickpeas, diced tomatoes (with their juices), and green beans. Stir gently to distribute ingredients. (3 minutes)

04

Step

7 hrs

Cover and cook on Low for 6 to 7 hours, or until the vegetables are tender. (6-7 hours)

05

Step

1 hrs

Add ditalini pasta and cook for 1 more hour, or until the pasta is cooked al dente. (1 hour)

06

Step

1 mins

Stir in fresh pesto just before serving. (1 minute)

07

Step

0 mins

Serve hot, garnished with extra pesto, a sprinkle of Parmesan cheese (optional), and a drizzle of olive oil.

For a richer flavor, consider sautéing the vegetables in a skillet with the olive oil before adding them to the slow cooker.
If you don't have ditalini pasta, you can substitute another small pasta shape, such as elbow macaroni or orzo.
Feel free to add other vegetables to your minestrone, such as spinach, kale, or bell peppers.
For a heartier soup, add a can of cannellini beans along with the chickpeas.
Homemade vegetable stock will elevate the flavor of this soup significantly.
Adjust the amount of pesto to your liking. Some prefer a more pronounced pesto flavor.
This minestrone tastes even better the next day, as the flavors have time to meld.

Adrianna Gibson

Written by

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