Slow Cooker Minestrone

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 rib(s), medium, diced

black pepper

¼ tsp, freshly ground (or more to taste)

olive oil

2 Tbsp, extra-virgin

table salt

½ tsp, or to taste

grated Parmesan cheese

3 Tbsp, 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.

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