Easy Slow-Cooker Minestrone

Cozy up with a bowl of this easy slow cooker minestrone, packed with a hearty mix of vegetables, beans, and tender pasta. It’s a simple, hands-off recipe that’s perfect for busy days when you want a comforting lunch or dinner with minimal effort. Make a big batch ahead of time and freeze leftovers for an easy meal whenever you need it.

Active time: 15 minutes | Total time: 6hrs 15 minutes

Easy Slow Cooker Minestrone

Ingredients

  • 4 cups reduced-sodium vegetable broth 
  • 2 (14.5-oz. / 411g) can no-salt-added diced tomatoes
  • 2 (15-oz. / 425g) cans reduced-sodium Cannellini beans
  • 2 medium (120g) carrots, peeled and chopped
  • 2 medium (80g) celery stalks, chopped
  • 1 small (70g) white or yellow onion, chopped
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 cups water
  • 1/2 cup (50g) uncooked elbow macaroni
  • 1 medium (200g) zucchini, chopped
  • 2 cups coarsely chopped fresh spinach
  • Parmesan cheese and basil, for garnish (optional)

Directions

In a slow cooker, combine vegetable broth, diced tomatoes, beans, carrots, celery, onion, Italian seasoning, bay leaves, and 1/8 tsp salt and 1/4 tsp black pepper. Cover and cook on low for 6–8 hours or on high for 3–4 hours.

Thirty minutes before serving, switch the slow cooker to high if necessary. Add the water, pasta, and zucchini and stir to combine. Cover and cook for 25 minutes, or until the pasta is tender. Stir in the spinach, cover, and cook for 5 minutes more.  

Before serving, remove the bay leaves and season with remaining salt and black pepper. Ladle the soup into bowls and garnish with Parmesan cheese and basil, if desired. 

Serves: 4 | Serving Size: 3 1/4 cups

Nutrition (per serving): Calories: 335; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 870mg; Carbohydrate: 66g; Dietary Fiber: 21g; Sugar: 10g; Protein: 20g

Nutrition Bonus: Potassium: 1463mg; Iron: 38%; Vitamin A: 50%; Vitamin C: 37%; Calcium: 20%

Originally published: December 13, 2019; Updated: September 2026

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