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!
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Ingredients
- 2 cans Diced tomatoes 14.5 oz cans
- 3 tablespoon Tomato paste
- ¼ 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 tablespoon Ginger Freshly grated
- 1 teaspoon Oregano Dried
- 1 sprig Rosemary Fresh
- 1 tablespoon 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 100kcalCarbohydrates: 19gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 816mgPotassium: 691mgFiber: 5gSugar: 10gVitamin A: 5416IUVitamin C: 29mgCalcium: 163mgIron: 3mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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