Photo of Slow Cooker Minestrone by WW

Slow Cooker Minestrone

Total Time
6 hr 20 min
20 min
6 hr
A feast for the eyes and the taste buds, this soup is full of delicious vegetables and rich beans, perfect for beating the winter blues. Throw your ingredients together in the morning for a hearty, hands-free dinner. Fill your table with family and friends to enjoy warm bowls full of color and texture for dinner. Thermos-ready, this soup makes a terrific take-along lunch option. Serve with some crusty sourdough bread or add a simple side salad to round-out the meals. Garnish with fresh basil, oregano, rosemary or thyme to add an herby finish.


Chicken broth

4 cup(s)

Canned diced tomatoes

14½ oz, with basil, garlic and oregano

Uncooked Yukon gold potato

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 into pieces, cut in 1-in lengths

Uncooked leeks

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


1 large, diced


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.


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.