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Crockpot minestrone with quinoa, shown in a ladle.
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4.75 from 16 votes

Crockpot Minestrone Soup With Quinoa

This crockpot minestrone soup is filled with fresh veggies and quinoa – healthy, delicious, and it cooks practically on its own!
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Slow Cooker, Soups and Stews
Cuisine: Italian
Diet: Vegetarian
Servings: 8
Author: Rachel Gurk

Ingredients

  • 1 cup finely chopped yellow onion (about 1 large yellow onion)
  • 1 cup diced celery (2 stalks celery)
  • 1 cup diced carrots (2 carrots)
  • 1 ½ cups diced zucchini (1 medium zucchini, about 10 oz.)
  • 2 cloves garlic, minced
  • 1 can (28 oz.) diced tomatoes, undrained
  • 2 cups frozen green beans
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt, more to taste
  • ½ teaspoon coarse ground black pepper, more to taste
  • 1 can (14 oz.) cannellini beans, rinsed and drained
  • 1 can (14 oz.) red kidney beans, rinsed and drained
  • 4 cups vegetable broth (low or no sodium)
  • 1 cup water, more if desired
  • ¾ cup dry quinoa, rinsed (any color is fine)
  • 2 cups frozen green peas
  • ¼ cup chopped fresh parsley, chopped, additional for garnishing if desired
  • freshly grated Parmesan cheese, for topping

Instructions

  • Place everything in slow cooker, except for the peas, parsley, and Parmesan cheese. Stir well to combine.
    1 cup finely chopped yellow onion, 1 cup diced celery, 1 cup diced carrots, 1 ½ cups diced zucchini, 2 cloves garlic, minced, 1 can (28 oz.) diced tomatoes, undrained, 2 cups frozen green beans, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon kosher salt, more to taste, ½ teaspoon coarse ground black pepper, more to taste, 1 can (14 oz.) cannellini beans, rinsed and drained, 1 can (14 oz.) red kidney beans, rinsed and drained, 4 cups vegetable broth, 1 cup water, more if desired, ¾ cup dry quinoa, rinsed
  • Cover and cook on Low for 6 to 8 hours or on High for 4 hours.
  • When nearly ready to serve, uncover the crockpot and change setting to Warm; stir in peas and parsley.
    ¼ cup chopped fresh parsley, chopped, additional for garnishing if desired, 2 cups frozen green peas
  • Serve immediately. Scoop into large bowls, top with additional chopped fresh parsley and freshly grated Parmesan cheese, if desired. Enjoy!
    freshly grated Parmesan cheese, for topping

Video

Notes

  • Vegan/Dairy-Free: Omit cheese or substitute a non-dairy alternative.
  • Stovetop Instructions: Sauté onions, celery, and carrots until tender. Add zucchini and garlic, sauté briefly. Add remaining ingredients (except peas, parsley, cheese); bring to a boil. Turn heat down, partially cover pan and simmer the soup 30 minutes or until vegetables are tender and quinoa is cooked. Stir in peas and parsley just before serving. 
  • Storage: Refrigerate soup for up to 5 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop. 

Nutrition

Serving: 2cups | Calories: 239kcal | Carbohydrates: 46g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 918mg | Potassium: 971mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3777IU | Vitamin C: 37mg | Calcium: 138mg | Iron: 5mg

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