Minestrone Soup

Beverley Williams


My family loves this healthy soup. It is loaded with veggies and tastes delicious. I like it because it is easy to prepare and the slow cooker doesn't heat up the house.


☆☆☆☆☆ 0 votes

20 Min
4 Hr
Slow Cooker Crock Pot


  • 1 small
    white onion, diced
  • 2 medium
    carrots, peeled and chopped
  • 2 stalk(s)
    celery, diced
  • 1 1/2 c
    fresh green beans, cut in 1/2 inch pieces
  • 1 (15 oz.) can(s)
    cannelini beans, drained & rinsed
  • 1 (15 oz.) can(s)
    kidney beans, drained & rinsed
  • 1 small
    zucchini, diced
  • 1 c
    chopped fresh spinach
  • 1 (28 OZ.) can(s)
    diced tomatoes
  • 1/2 c
    dried small pasta
  • 6 c
    vegetable broth
  • 2
    bay leaves
  • 1/2 tsp
    thyme, dried
  • 1 tsp
    oregano, dried
  • 1 tsp
    basil, dried
  • to taste
    salt & pepper
  • 4 Tbsp
    freshly grated parmesan cheese (optional)
  • 4 clove
    garlic, minced

How to Make Minestrone Soup


  1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, kidney beans and cannellini beans in a 6-quart slow cooker.
  2. Add the bay leaves, oregano, basil, thyme
  3. Cover and cook on high 3 to 4 hours.
  4. 30 minutes before the soup is done cooking, add the zucchini, spinach and pasta.
  5. ** You can use any small pasta eg. elbow macaroni or small shells. I normally use whole wheat elbow macaroni. If you like you can use gluten- free pasta.
  6. Continue cooking until past is tender.
  7. Add salt and pepper to taste.
  8. Remove and discard the bay leaves.
  9. Serve in bowls. Top with Parmesan cheese if desired.
  10. ** to make this vegan just leave out the Parmesan cheese.
    ** to make it dairy free leave out the Parmesan cheese.
    ** To make this gluten free use gluten free pasta

Printable Recipe Card

About Minestrone Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy

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