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+ servings
Easy Minestrone Soup in Black Slow Cooker
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5 from 1 vote

Slow Cooker Minestrone Soup

The best, classic easy homemade slow cooker minestrone soup recipe that’s loaded with Italian flavors. Chock full of delicious beans and vegetables – it’s comfort food at its best!


  • 2 cans Diced tomatoes, 14.5 oz cans
  • 3 tbsp Tomato paste
  • 1/4 cup Parmesan cheese
  • 4 cups Vegetable broth, Or chicken broth
  • 2 cups Water
  • 1 cup Carrots , Diced
  • 1 cup Celery, Diced
  • 1.5 cups Onion, Diced
  • 4 cloves Garlic, Finely minced
  • 1 tbsp Ginger, Freshly grated
  • 1 tsp Oregano, Dried
  • 1 sprig Rosemary, Fresh
  • 1 tbsp Italian seasoning
  • 1 Bay leaf
  • Salt, To taste
  • Pepper, To taste
  • 1 can Red kidney beans, 15 oz. can, Drained and rinsed
  • 1 can Northern beans, 15 oz. can, Drained and rinsed
  • 1 cup Zucchini, Diced
  • 1.5 cups Tubular pasta,  E.g. Ditalini pasta
  • 2 cups Spinach, Roughly chopped
  • 1 cup Green beans , Frozen


  • In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper.
  • Cook on Low heat for 6-8 hours or High heat for 3-4 hours.
  • Add red kidney beans, Northern beans, zucchini, pasta and cook on High heat for an additional 20- 25 minutes until pasta is tender. 
  • Stir in the spinach, green beans and cook for an additional 10 minutes until cooked through. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. Since the pasta absorbs a lot of the liquid over time, you may have to add a little more water or broth to thin it out, when reheating.


Calories: 100kcal, Carbohydrates: 19g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 816mg, Potassium: 691mg, Fiber: 5g, Sugar: 10g, Vitamin A: 5416IU, Vitamin C: 29mg, Calcium: 163mg, Iron: 3mg