If you’ve ever made fresh chili or Bolognese sauce only to find that it tasted 10 times better the next day, you’ll know just how important it can be to let a soup sit in its own juices for as long as possible just to get those flavors to blend and deepen. This is why a slow cooker is handy for minestrone. It can allow you to get those flavors brewing without having to stand over your stove for half a day. Or to wait until the next day for maximum flavor.

To make this magic happen, simply dump your crushed tomatoes, vegetable broth, diced carrots, sliced celery, chopped onions, bay leaves, dried oregano, dried thyme, minced garlic, and seasoning into a large slow cooker. Set it on high and allow the contents to cook, covered, for about 3 hours. Just as you’re starting to get hungry for dinner, remove the lid and add kidney beans, great Northern beans, and a small-shaped pasta, like penne, ditalini, or fusilli. Cook for another 30 minutes before adding baby spinach. Wait for this to wilt slightly before serving your easy, flavorful minestrone soup topped with some freshly grated Parmesan cheese.