Go Back

Slow Cooker Minestrone Soup

This easy slow cooker soup is loaded with veggies, beans, and whole wheat pasta! It is the perfect meal for a cold day!
4.5 from 6 votes

Ingredients
  

  • 1 small red or yellow onion diced
  • 2 small carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 1/2 cups fresh green beans trimmed and cut into 1/2-inch pieces
  • 1 28 oz can diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 15 oz can red kidney beans, rinsed and drained
  • 1 15 oz can cannellini beans or Great Northern beans, rinsed and drained
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon red pepper flakes
  • 1 small zucchini diced
  • 1/2 cup dried whole wheat elbow pasta can use gluten-free pasta
  • 1 cup chopped fresh spinach
  • Salt and black pepper to taste
  • Freshly-grated Parmesan cheese for serving, optional

Instructions
 

  • Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.
  • Note-for vegan, don't use the Parmesan cheese and for gluten-free, use gluten-free pasta.