Slow Cooker Minestrone Soup

Posted: October 30

Time: 15 min prep, 6-8 hrs in slow-cooker

Yield: 6-8 servings

recipe image

A Minestrone Soup you'll keep making time and time again. This soup is a classic—loaded with tomatoes, white beans, veggies, and pasta. Prep the soup in just 15 minutes in the morning and let it cook for 6-8 hours in your slow cooker!


• 1 (15 ounce) can white beans, drained, rinsed (cannellini or navy) • 32 ounces reduced-sodium chicken broth (swap vegetable broth vegetarian version) • 2 teaspoon olive oil • 1/2 cup chopped onion • 1 cup diced carrots • 1/2 cup diced celery • 2 garlic cloves, minced • 1 (28 ounce) can petite diced tomatoes • Parmesan cheese rind, optional • 1 fresh rosemary sprig • 2 bay leaves • 2 tablespoon chopped fresh basil • 1/4 cup chopped fresh Italian parsley • 1/2 teaspoon kosher salt and fresh black pepper • 1 medium zucchini, diced • 2 cups chopped fresh, or frozen defrosted spinach • 2 cups cooked small pasta such as ditalini, al dente (or GF pasta) • Extra parmesan cheese for garnish, optional


Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic, and saute until tender and fragrant, about 15 minutes.

Step 2

Transfer to the slow cooker along with the remaining broth, tomatoes, beans, parmesan cheese rind, salt, and pepper. Add the rosemary, bay leaves, basil, and parsley, cover, and cook on low for 6 to 8 hours.

Step 3

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes.

Step 4

In the meantime, cook your pasta al dente according to the instructions on the package.

Step 5

Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Stir in cooked pasta.

Step 6

Top with extra parmesan cheese for serving, if desired.

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