Slow Cooker Minestrone Soup

Name: Slow Cooker Minestrone Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 serving
Ingredients: 2 2 cups carrots; 2 2 cups sliced celery; 2 2 cups green beans; 1 1 medium russet potato; 1 1 (15-ounce) can red kidney beans; 1 1 (15-ounce) can great Northern beans or canellini; 1 1 (28-ounce) can diced tomatoes; 6 6 cups vegetable broth; 2 2 bay leaves; 1 1/2 1 1/2 tablespoons Italian seasoning; 1 1 pinch red pepper flakes; 1 1 medium zucchini; 1 1/2 1 1/2 cups uncooked ditalini pasta; 2 2 cups spinach; grated fresh parmesan

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
8
Calories
181 kcal
Course
Main Course, Soup
Cuisine
American

Slow Cooker Minestrone Soup

Chloe Mercado

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Slow Cooker Minestrone Soup Recipe – Loaded with seasonal vegetables, this minestrone soup is made even easier in this slow cooker recipe! A definite family favorite!

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Ingredients

Servings

2 2 cups carrots , sliced or 1 (15-ounce) can carrots, drained
2 2 cups sliced celery
2 2 cups green beans , ends trimmed and cut into 1/2-inch pieces
1 1 medium russet potato , scrubbed clean and cut into 1-inch chunks
1 1 (15-ounce) can red kidney beans , drained and rinsed
1 1 (15-ounce) can great Northern beans or canellini or canellini, drained and rinsed
1 1 (28-ounce) can diced tomatoes
6 6 cups vegetable broth
2 2 bay leaves
1 1/2 1 1/2 tablespoons Italian seasoning
1 1 pinch red pepper flakes , optional
1 1 medium zucchini , sliced
1 1/2 1 1/2 cups uncooked ditalini pasta
2 2 cups spinach
grated fresh parmesan optional

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Instructions

Add carrots, celery, green beans, and potatoes to at least a 6-quart slow cooker. Stir in the canned beans, tomatoes, vegetable stock, bay leaves, Italian seasoning, and red pepper flakes. Secure the lid and cook on the low setting for 6-8 hours or the high setting for 4 hours.
About 30 minutes prior to serving, stir in the zucchini and the pasta. Remove the lid and stir in the spinach.
Serve warm with grated fresh parmesan, if desired.

Equipments used:

Notes

Vegan: For a vegan version of this soup, simply omit the freshly grated parmesan at serving.
Gluten-Free: For a gluten-free version of this soup, simply use gluten-free pasta.
Make-Ahead: Allow the minestrone soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.
Freezer Friendly: Allow the minestrone soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.

Nutrition Information

Show Details

Serving 2.5cups Calories 181kcal (9%) Carbohydrates 38g (13%) Protein 6g (12%) Sodium 760mg (32%) Potassium 524mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 6795IU (136%) Vitamin C 14mg (16%) Calcium 67mg (7%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 181 kcal

% Daily Value*

Serving	2.5cups
Calories	181kcal	9%
Carbohydrates	38g	13%
Protein	6g	12%
Sodium	760mg	32%
Potassium	524mg	11%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	6795IU	136%
Vitamin C	14mg	16%
Calcium	67mg	7%
Iron	1.7mg	9%