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
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


1Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, kidney beans and cannellini beans in a 6-quart slow cooker.
2Add the bay leaves, oregano, basil, thyme
3Cover and cook on high 3 to 4 hours.
430 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.
6Continue cooking until past is tender.
7Add salt and pepper to taste.
8Remove and discard the bay leaves.
9Serve 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

About Minestrone Soup

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