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Slow cooker minestrone soup in bowl with Parmesan
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Slow Cooker Minestrone Soup

This Slow Cooker Minestrone Soup is a hearty, veggie-packed dinner with beans, pasta, and tomato broth — easy, cozy, and perfect for meal prep!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: easy minestrone recipe, ground beef and vegetable soup, italian soup, slow cooker minestrone soup
Servings: 7 servings
Author: Julia Pacheco

Ingredients

  • 28 oz diced tomatoes
  • 2 tbsp tomato paste
  • ¼ cup sun-dried tomatoes
  • 6 cups vegetable broth
  • 4 large carrots thinly sliced
  • 4 stalks celery sliced
  • 1 yellow onion diced
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 bay leaves
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 can red kidney beans drained and rinsed
  • 1 can great northern beans drained and rinsed
  • 1 zucchini diced
  • 1 ½ cups ditalini pasta
  • 1 cup frozen green beans
  • 3 cups fresh spinach
  • Fresh Parmesan cheese for serving

Instructions

  • Add vegetables, tomatoes, broth, and seasonings to slow cooker.
  • Cook LOW 7 hr / HIGH 4 hr.
  • Add beans, zucchini, pasta, and spinach; cook 30–45 min.
  • Remove bay leaves and serve with Parmesan.

Notes

  • Add pasta near end of cook time.
  • Adjust salt to taste.
  • Freezes well without pasta.

Nutrition

Calories: 213kcal | Carbohydrates: 45g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1066mg | Potassium: 803mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7877IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 3mg
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