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Slow-Cooker Minestrone

Total Time

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

Makes

12 servings (4 quarts)

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 flavor of a high-effort dish. —Erin Raatjes, New Lenox, Illinois
Slow-Cooker Minestrone Recipe photo by Taste of Home

Ingredients

  • 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) 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

Directions

  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.

Can you freeze Slow-Cooker Minestrone?

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.

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