Homemade Slow-Cooker Minestrone Soup

21 210 318
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 h 20 min 8
Homemade Slow-Cooker Minestrone Soup
Health Rating
This vegetarian Minestrone Soup is packed with veggies and plant-based protein and simmered in a flavourful Italian seasoned tomato broth.


2 can(s) (14oz) Diced tomatoes, canned
2 tbsp Tomato paste, canned
1/4 cup Sun-dried tomato pesto, commercial
1/4 cup Parmesan cheese, grated (for best results, use a parmesan rind)
4 cup Vegetable stock/broth
2 cup Water
1 cup chopped Carrots
1 1/4 cup diced Celery
1 1/10 ring White onion (diced)
4 clove(s) Garlic (minced)
1 tsp Oregano, dried
1 sprig Rosemary, fresh
2 leaf Bay leaf
2 tbsp Salt (sea salt)
1 tsp Black pepper
1 can(s) (15 oz) Red kidney beans, canned, drained
1 can (15oz) Great northern beans, canned
1 1/2 cup chopped Zucchini (diced)
1 1/2 cup Ziti pasta
1 cup Green/yellow string beans, frozen
2 1/2 cup Baby spinach


  1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan cheese, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
  2. Season with salt and pepper to taste and cook on LOW heat 6-8 hours or HIGH 3-4 hours.
  3. Add in red kidney beans, great northern beans, zucchini, and pasta, and cook on high heat for an additional 20-25 minutes until pasta is tender.
  4. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
  5. Serve warm topped with parmesan cheese and garlic toasts (optional).


Quick Tip:

To make vegan, use dairy-free parmesan cheese, or omit all together.

Nutrition Facts

Per Portion

Calories 318
Calories from fat 30
Calories from saturated fat 20.8
Total Fat 3.3 g
Saturated Fat 2.3 g
Trans Fat 0
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.7 g
Cholesterol 3.1 mg
Sodium 2671 mg
Potassium 999 mg
Total Carbohydrate 57 g
Dietary Fiber 12.5 g
Sugars 4.8 g
Protein 15.4 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.6
Vegetables 3.3

Energy sources

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