Photo of Slow Cooker Minestrone by WW

Slow Cooker Minestrone

2 - 3
PersonalPoints™ per serving
Total Time
6 hr 20 min
20 min
6 hr
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.


Canned chicken broth

4 cup(s)

Canned diced tomatoes

14½ oz, with basil, garlic and oregano

Uncooked Yukon gold potato(es)

1 pound(s), peeled, diced

Uncooked zucchini

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

Canned cannellini beans

19 oz, rinsed and drained

Uncooked string beans

1½ cup(s), cut in 1-in lengths

Uncooked leek(s)

1 medium, chopped (light green and white part only)

Uncooked carrot(s)

1 large, diced

Uncooked celery

1 stalk(s), medium, diced

Black pepper

¼ pinch, freshly ground (or more to taste)

Olive oil

2 tbsp(s), extra-virgin

Table salt

½ tsp(s), or to taste

Grated Parmesan cheese

3 tbsp(s), Parmigiano-Reggiano suggested


  1. 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.