This slow cooker classic is loaded with a hearty mix of diced carrots, celery, onion, and zucchini, all simmered low and slow in a rich tomato base until every vegetable turns tender. Cannellini and kidney beans add heft and a creamy bite, while a Parmesan rind stirred into the broth builds a savory, deeply comforting flavor throughout the day. Green beans and a big handful of baby spinach go in near the end, keeping their color and fresh, slightly toothy texture against the softer vegetables. Garlic, oregano, basil, thyme, and a pinch of red pepper flakes round out the broth with warmth and a little kick. It's a true set-it-and-forget-it dinner — just brown the vegetables, load the slow cooker, and let it do the work. This one is an easy, cozy choice for a gluten free rotation, especially with a good small pasta stirred in near the end for that classic minestrone bite. Ladle it up with extra Parmesan and fresh basil for a bowl that tastes like it simmered all day, because it did.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic and tomato paste to the skillet and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not burn.
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