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 (880g) 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 (480g) 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 black pepper. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
Thirty minutes prior to serving add water and stir in pasta, zucchini, and spinach. Cover and continue cooking.
Prior to serving, remove bay leaves and season to taste with salt and black pepper. Ladle soup into bowls, sprinkle with Parmesan cheese, and garnish with 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: March 2026
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