Slow Cooker Minestrone Soup
Prep time
Cook time
Total time
Serves: 6
  • 2 small onions, diced
  • 3 cloves garlic, minced
  • 4 stalks celery, cleaned and chopped
  • 4 carrots, peeled and chopped
  • 1 can red kidney beans, rinsed and drained
  • 1 can fire roasted diced tomatoes (with liquid)
  • 3 cups vegetable broth
  • 3 cups water
  • 1 8-ounce can tomato sauce
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 2 bay leaves
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2-3 zucchinis, cut into fourths lengthwise and chopped
  • 1 cup ditalini pasta
  1. In a large slow cooker, add all the ingredients EXCEPT zucchini and pasta.
  2. Cover and cook on low for 7-8 hours, or high for 4-5 hours.
  3. Remove lid, add zucchini and pasta.
  4. Cover and cook on high for 30 minutes. Pasta and zucchini should be tender.
  5. Serve warm and season with additional salt and pepper to taste.
This soup freezes very well. I like to portion out 2 cups into quart size freezer bags and lay flat to freeze. Makes a great cold weather meal!
If you must have meat in your meals, the only thing I would recommend for this soup would be sliced sausage (such as andouille style). I would precook it, and add it at the end when you add the pasta and zucchini.
I also substituteDreamfields elbow Pasta because that's usually what I have on hand.
Recipe by Today's Creative Life at