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Gluten-Free Crockpot Minestrone Soup - Cozy, Easy, and Hearty

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Produce: 1 medium yellow onion, 2 medium carrots, 2 celery ribs, 1 small zucchini, 1 small yellow squash (optional), 2 cups chopped green beans (fresh or frozen), 3–4 garlic cloves, 2 cups chopped baby spinach or kale
  • Canned goods: 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can diced tomatoes (optional for chunkier texture), 1 (15-ounce) can cannellini beans, 1 (15-ounce) can red kidney beans
  • Broth: 6 cups gluten-free vegetable broth (or chicken broth if not vegetarian)
  • Pasta: 1 to 1 1/2 cups small gluten-free pasta (like GF ditalini, elbows, or shells)
  • Herbs and seasonings: 2 teaspoons dried Italian seasoning, 1 bay leaf, 1 teaspoon dried thyme (optional), 1/2 to 1 teaspoon red pepper flakes (optional), kosher salt, black pepper
  • Fat: 2 tablespoons olive oil
  • Acid and finishers: 1–2 tablespoons lemon juice or red wine vinegar, chopped fresh parsley or basil, grated Parmesan or dairy-free Parmesan (optional)

Method
 

  1. Prep the base: Dice the onion, carrots, and celery. Mince the garlic. Chop the zucchini, squash, and green beans into bite-size pieces.
  2. Layer the crockpot: Add onion, carrots, celery, zucchini, squash, green beans, garlic, crushed tomatoes, diced tomatoes (if using), beans (drained and rinsed), Italian seasoning, thyme, bay leaf, red pepper flakes, and broth.
  3. Season early: Add 1 1/2 teaspoons salt and 1/2 teaspoon black pepper to start. You’ll adjust later.
  4. Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the vegetables are tender but not mushy.
  5. Add pasta near the end: Stir in the gluten-free pasta about 20–25 minutes before serving if cooking on High, or 30–35 minutes if on Low. Check a noodle for doneness to avoid overcooking.
  6. Greens and brightness: Stir in spinach or kale and cook 5 more minutes, just until wilted. Add lemon juice or vinegar for a bright finish.
  7. Taste and adjust: Remove the bay leaf. Add more salt and pepper as needed. If you like a thinner soup, splash in extra broth or hot water.
  8. Serve: Ladle into bowls and top with chopped parsley or basil and a sprinkle of Parmesan or dairy-free Parmesan.