Minestrone Soup

Name: Minestrone Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 4 large carrots, peeled and chopped; 3 stalks celery, chopped; 1 small red onion, chopped; 3 cloves garlic, minced; 2 cups fresh green beans, trimmed and cut into 2-inch pieces; 2 (15-ounce) cans no-sodium-added red kidney beans, rinsed; 2 (15-ounce) cans no-sodium-added diced tomatoes, undrained; 6 cups low-sodium vegetable broth; 2 tablespoons Italian seasoning; 1 teaspoon crushed red pepper; ¾ teaspoon salt, divided; ½ teaspoon ground black pepper; 1 large zucchini, chopped; 4 ounces whole-wheat elbow pasta (or other small pasta); ½ cup freshly grated Parmesan cheese

5 steps

Prep:20minCook:6h

This hearty slow cooker minestrone soup is packed with vegetables, beans, whole-wheat pasta, and Italian herbs for a comforting, fiber-rich meal. It’s budget-friendly, easy to prep ahead, and perfect for busy weeks or freezing for later meals.

Updated at: Thu, 07 May 2026 11:46:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories190.4 kcal (10%)

Total Fat1.9 g (3%)

Carbs34.9 g (13%)

Sugars7.5 g (8%)

Protein10.6 g (21%)

Sodium421.3 mg (21%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4carrots

large, peeled and chopped

2 cupsfresh green beans

trimmed and cut into 2-inch pieces

2 x 15 ouncecans no-sodium-added red kidney beans

rinsed

2 x 15 ouncecans no-sodium-added diced tomatoes

undrained

6 cupslow-sodium vegetable broth

2 tablespoonsitalian seasoning

1 teaspooncrushed red pepper

¾ teaspoonsalt

divided

½ teaspoonground black pepper

1zucchini

large, chopped

4 ounceswhole-wheat elbow pasta

or other small pasta

½ cupparmesan cheese

freshly grated

Instructions

Step 1

Step 1 Add the carrots, celery, onion, garlic, green beans, kidney beans, diced tomatoes, vegetable broth, Italian seasoning, crushed red pepper, ¼ teaspoon salt, and black pepper to a 6–8 quart slow cooker.

Step 2

Step 2 Cover and cook on LOW for 6–8 hours.

Step 3

Step 3 Stir in the zucchini, pasta, and remaining ½ teaspoon salt.

Step 4

Step 4 Cover and cook on LOW for another 15–20 minutes, or until the pasta is tender.

Step 5

Step 5 Serve warm and top each bowl with freshly grated Parmesan cheese.