Slow-Cooker Minestrone

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

Slow Cooker Minestrone Soup recipePhoto: Taste of Home
Servings Prep Time Cook Time
12servings 20minutes 6-1/2hours
Servings Prep Time
12servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese.
  2. 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.
Recipe Notes

Nutrition Facts

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