Slow Cooker Vegetarian Minestrone

4.6
(335)
251 Reviews
58 Photos

This slow cooker minestrone soup is ideal for a weeknight family dinner! Slow cooking the beans, veggies, and spices allow the flavors to intensify, delivering a delicious, hearty meal that everyone's sure to enjoy.

Submitted by laura
Updated on September 18, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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High angle, looking at a bowl of slow cooker vegetarian minestrone.
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Prep Time:
20 mins
Cook Time:
6 hrs 30 mins
Total Time:
6 hrs 50 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 6 cups vegetable broth

  • 1 (28 ounce) can crushed tomatoes

  • 1 (15 ounce) can kidney beans, drained

  • 1 large onion, chopped

  • 2 large carrots, diced

  • 2 ribs celery, diced

  • 1 cup green beans

  • 1 small zucchini, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon minced fresh parsley

  • 1 ½ teaspoons dried oregano

  • 1 teaspoon salt

  • ¾ teaspoon dried thyme

  • ¼ teaspoon freshly ground black pepper

  • ½ cup elbow macaroni

  • 4 cups chopped fresh spinach

  • ¼ cup finely grated Parmesan cheese, or more to taste

Directions

  1. Gather all ingredients.

    All ingredients gathered to make slow cooker vegetarian minestrone soup.

    Dotdash Meredith Food Studios

  2. Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.

    All ingredients mixed together in slow cooker.

    Dotdash Meredith Food Studios
    Ingredients cooked on low for six hours.

    Dotdash Meredith Food Studios

  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

    Elbow macaroni cooked and strained.

    Dotdash Meredith Food Studios

  4. Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.

    Elbow macaroni mixed into the slow cooker.

    Dotdash Meredith Food Studios

  5. Ladle into bowls and sprinkle with Parmesan cheese.

    High angle, looking at a bowl of slow cooker vegetarian minestrone soup, topped with parmesan cheese.

    Dotdash Meredith Food Studios

Cook’s Note

One 10-ounce package of frozen spinach (thawed and squeezed dry) can be substituted for the fresh spinach.

You can use either white or red kidney beans.

Serve with a green salad and garlic bread for dipping.

970 home cooks made it!

Nutrition Facts (per serving)

138 Calories
2g Fat
25g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 138
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 941mg 41%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 23%
Total Sugars 8g
Protein 7g 14%
Vitamin C 24mg 27%
Calcium 145mg 11%
Iron 3mg 18%
Potassium 534mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.