Slow Cooker Minestrone

.info { margin-top: 25px; margin-bottom: 25px; } .item a { color: #ffffff !important; } .item { font-size: 20px; font-weight: normal; display: inline-block; padding: 5px 10px; color: #ffffff; background-color: #00A8E3; margin: 10px 10px 10px 0px; } .sub-heading { font-size: 24px; font-weight: bold; } p { font-size: 20px; }
5 SmartPoints
Prep time: 20 min
Cook time: 6 hr
Serves: 8

This soup freezes well so why not make a double batch? Just cook in a 6-quart or larger slow cooker and increase the cooking time by an hour or so.


  • 4 cup(s) canned chicken broth

  • 14 1⁄2 oz canned diced tomatoes, with basil, garlic and oregano

  • 1 pound(s) uncooked Yukon gold potato(es), peeled, diced

  • 1 medium uncooked zucchini, quartered lengthwise, sliced 3/4-in thick

  • 19 oz canned cannellini beans, rinsed and drained

  • 1 1⁄2 cup(s) uncooked string beans, cut in 1-in lengths

  • 1 medium uncooked leek(s), chopped (light green and white part only)

  • 1 large uncooked carrot(s), diced

  • 1 rib(s) uncooked celery, diced

  • 1⁄4 tsp black pepper, freshly ground (or more to taste)

  • 2 Tbsp olive oil, extra-virgin

  • 1⁄2 tsp table salt, or to taste

  • 3 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested


  1. Preheat grill to medium.

  2. Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery and pepper in a 4-quart or larger slow cooker. Cover and cook on LOW setting until vegetables are tender, about 6 hours. Stir in oil and salt; sprinkle with cheese just before serving. Yields about 1 1/2 cups per serving.


Garnish with fresh basil, if desired.

Interested in joining Weight Watchers?