Slow Cooker Minestrone


  • 1 carton (32 ounces) vegetable or chicken stock
  • 3 cups V8 or tomato juice
  • 2 cups water
  • 2 medium potatoes, peeled and chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 small zucchini, chopped
  • 1 cup uncooked ditalini or other small pasta
  • Grated Parmesan cheese, optional


  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until vegetables are tender, 6-8 hours. Stir in remaining ingredients. Cook, covered, on high until pasta is tender, about 30 minutes longer. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1-1/3 cups: 165 calories, 1g fat (0 saturated fat), 0 cholesterol, 813mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 7g protein.

Total Time
Prep: 20 min. Cook: 6-1/2 hours

12 servings (4 quarts)

There’s nothing quite like the comfort of warm, homemade soup, and it’s even better when your slow cooker will do most of the work for you! This slow-cooker minestrone is easy to put together, but has all the flavor of a high-effort dish. —Erin Raatjes, New Lenox, Illinois

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Written by tasteofhome


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