top down view of a bowl full of freshly made easy slow cooker minestrone.

5 from 4 reviews

Slow Cooker Minestrone Soup Recipe – Loaded with vegetables, beans and pasta, this minestrone soup is made even easier in the slow cooker!


Units Scale
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, cut into half moons
  • 1/3 lb. green beans cut into 1 inch pieces, about 1 1/2 cups
  • 34 cloves garlic, minced
  • 1 can (14oz) kidney beans, drained and rinsed
  • 1 can (14oz) cannellini or northern beans, drained and rinsed
  • 1 can (28oz) diced tomatoes, with juices
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 23 bay leaves
  • generous pinch of red pepper flakes, optional
  • 45 cups vegetable broth or water (or combo)
  • big handful of fresh spinach
  • 1 cup pasta (small pasta such as elbow, shells, mini penne or rotini)
  • mineral salt & pepper to taste

Optional garnish

  • lemon, juice of
  • fresh chopped parsley


Add all the ingredients to your slow cooker, except for the spinach and pasta, ending with the broth last. Give a good stir and cook:

  • HIGH for 4 – 5 hours
  • LOW for 7 – 8 hours

Add spinach during the last 30 minutes of cooking. Cook the pasta according to package directions, adding to the soup once it has finished cooking. Remove bay leaves before serving.

Serve with squeeze of lemon and parsley overtop. Pairs great with Artisan Bread!

Serves 4 – 6

Store: Leftovers can be kept in an airtight container in the refrigerator for up to 4 – 5 days. To freeze, place into freezer-safe container and store for up to 3 months.


Vary up the seasoning with 1 or 2 teaspoons Italian seasoning or herbes de provence. Other dried herbs that would work include thyme or rosemary. Fresh herbs are great too!

Recipe adapted from Food Network.

Keywords: Slow Cooker Minestrone Soup