How to use the soup setting on Instant Pot?

Locate the soup setting on your Instant Pot control panel. It is usually labeled with a soup icon or the word “soup”. Press the button to activate the setting. The Instant Pot will automatically adjust the time and temperature for cooking soup.

What are the settings on a crockpot slow cooker?

Most slow cookers have two slow cooker temperature settings. The 'Low' cook setting reaches temperatures between 164-182°F (reaching a peak of around 205°F after 4 hours). Wondering what temperature is 'High' on a Crockpot slow cooker? The 'High' cook setting tops off at around 205°F after cooking for 4 hours.

What is the equivalent of 8 hours on low in a slow cooker?

Cooking Conversions for Slow Cookers Traditional Oven or Stovetop Low Low Slow Cooker Setting (about 200°F) High Slow Cooker Setting (about 300°F) 15-30 minutes 4-6 hours 1-1/2 to 2-1/2 hours 35-45 minutes 6-8 hours 3-4 hours 50 minutes- 3 hours 8-10 hours 4-6 hours Dec 8, 2016

How to make minestrone soup thicker?

You can thicken minestrone soup by adding 2-4 tablespoons of tomato paste. A larger amount of beans, cheese or other veggies can also help thicken the soup up.

What is the thickening agent for minestrone?

The secret ingredients for the minestrone soup broth are bacon, parmesan and Worcestershire sauce, and a touch of tomato paste which thickens the broth nicely as well has driving home the tomato flavour.

How is minestrone different from vegetable soup?

Minestrone soup is unique because it typically includes beans, pasta, or rice, as well as vegetables, and the ingredients are always left chunky (it's never blended), making it a heartier option. Vegetable soups are usually simpler and don't typically include beans or pasta, and you could have a blended vegetable soup.

How to use a slow cooker for the first time?

Just plug in your slow cooker, add your chosen recipe's ingredients, set the cooker to low or high, depending on the recipe's instructions, add the lid and let it cook. Once your dish is done cooking, you can either switch the slow cooker off to turn off the heating element, or warm if you're not ready to enjoy it yet.

What temperature is low on a slow cooker?

The low setting on a Crock-Pot is between 145 and 190 degrees Fahrenheit. This temperature range allows for the food to cook slowly and evenly, without overcooking or undercooking it. A slow cookers low setting is meant for all-day cooking, so we recommend using it whenever possible.

Slow Cooker Minestrone Soup Recipe (Instant Pot directions too!) (2024)

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This is by far the BEST Slow Cooker Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Slow Cooker Minestrone Soup

This soup recipe is SO easy to make in the slow cooker or the Instant Pot (directions provided for both). If you don’t like buying extra appliances, no worries you can check out my stove top minestrone soup recipe. One thing I love about this soup, I puree the beans which thickens which is also great for picky eaters. Adding the rind from a wedge of parmesan or Romano cheese is my tip for adding extra flavor! I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.

Helpful Cooking Tips

To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. It’s totally your call, you can also just add the pasta to the soup at the end.

Freezer Directions

You can freeze leftovers for up to 3 months. Let it cool then transfer to freezer-safe containers.

Minestrone Soup Variations:

Swap the spinach for Swiss chard or baby kale.
To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.

More Soup Recipes You Will Love

Turkey Chili Taco Soup
Chicken Enchilada Soup
Chicken Noodle Soup
Chicken Pot Pie Soup
Turkey Meatball Vegetable Soup

Slow Cooker Minestrone Soup Recipe

4.94 from 101 votes

Cals:190

Protein:9

Carbs:32

Fat:3

Ingredients

▢ 1 15 ounce can white beans, drained, rinsed (cannellini or navy)
▢ 32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians
▢ 2 tsp olive oil
▢ 1/2 cup chopped onion
▢ 1 cup diced carrots
▢ 1/2 cup diced celery
▢ 2 garlic cloves, minced
▢ 1 28 oz can petite diced tomatoes
▢ Parmesan cheese rind, optional
▢ 1 fresh rosemary sprig
▢ 2 bay leaves
▢ 2 tbsp chopped fresh basil
▢ 1/4 cup chopped fresh Italian parsley
▢ 1/2 tsp kosher salt and fresh black pepper
▢ 1 medium zucchini, 8 oz each, diced
▢ 2 cups chopped fresh, or frozen defrosted spinach
▢ 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
▢ extra parmesan cheese for garnish, optional

Instructions

Slow Cooker Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Instant Pot Directions:

Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 190 kcal, Carbohydrates: 32 g, Protein: 9 g, Fat: 3 g, Sodium: 483 mg, Fiber: 8 g, Sugar: 4 g

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