Save on Pinterest

Slow & Easy Minestrone

Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. —Sally Goeb, New Egypt, New Jersey
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 celery ribs, cut into 1/2-inch slices
  • 2 medium carrots, cut into 1/2-inch slices
  • 2 small zucchini, halved and cut into 3/4-inch slices
  • 2 cups vegetable broth
  • 1 cup shredded cabbage
  • 1/4 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/3 cup quick-cooking barley
  • 1 can (15 ounces) cannellini beans, rinsed and drained


  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours.
  • Cook barley according to package directions; stir into soup. Add beans; heat through.
Nutrition Facts
1-1/2 cups: 154 calories, 1g fat (0 saturated fat), 0 cholesterol, 1002mg sodium, 31g carbohydrate (8g sugars, 9g fiber), 7g protein.

Recommended Video


Click stars to rate
Average Rating:
  • LBurkey
    Sep 28, 2014

    This soup was easy to make and is very good. I think I would add some hamburger to it next time to make it even more hearty.

  • greatwithoutgluten
    Oct 31, 2013

    I love veggies so minestrone is one of my favorite soups.I made a few changes due to what we had on hand and for our tastes. I used crushed tomatoes because that is what we had on hand. I added red wine and substituted chicken broth for the veggie broth. Finally I left out the barely and added pasta instead at the end. Overall the recipe was good. I would make it again with the same changes and adding some additional spices for more flavor.

  • sarahrosella
    Apr 27, 2013

    No comment left

  • crclk14
    Jan 16, 2013

    No comment left

  • rbcary
    Nov 14, 2012

    This was such an easy recipe to throw together. I didn't have a 28 oz can of diced tomatoes, but I DID have a 35 oz can of Italian plum tomatoes with basil... so I put those in the crock & used my kitchen shears & potato masher to break them apart. As a side note, I did not add the basil later as I didn't feel I needed it after tasting. I did add a couple of teaspoons of salt at the end as I do feel it needed something a little more. Make sure you are generous with the zucchini slices...maybe an inch... as they will break down eventually. I cooked mine on high for about 4 hours before reducing the heat. Also... take note... that you might plan on making the barley ahead of time as the brand I had on hand... took about 40 min & I hadn't planned that into my cooking time.

  • nancyg2
    Nov 1, 2012

    No comment left

  • mnccaleb
    Oct 28, 2012

    No comment left

  • jly730
    Oct 15, 2012

    I left out the beans and added 1/2 can of beer, doubled the barley and it was SO good! Lots of work to put up all the veggies but worth it!

  • kellbell2001
    Oct 3, 2012

    No comment left

  • Rockinmamalovespuma
    Sep 21, 2012

    Tasted very bland to me