Slow cooker minestrone soup

Slow cooker minestrone soup


114 people made this

About this recipe: This is a hearty vegetarian minestrone soup. The vegetables and beans simmer on Low in the slow cooker while you're out all day. Twenty minutes before you're ready to eat - cook the pasta, add to the soup and serve!


Serves: 8 

  • 1.5L vegetable stock
  • 2 (400g) tins chopped tomatoes or passata
  • 1 (400g) tin kidney beans, drained
  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 125g sliced green beans
  • 1 small courgette
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 50g macaroni pasta
  • 200g fresh spinach leaves
  • 1 or 2 tablespoons finely grated Parmesan cheese, to serve

Prep:20min  ›  Cook:7hr  ›  Ready in:7hr20min 

  1. Combine vegetable stock, tomatoes, kidney beans, onion, celery, carrots, green beans, courgette, garlic, parsley, oregano, salt, thyme and black pepper in large (6.5L) slow cooker.
  2. Cook on Low for 6 to 8 hours.
  3. Cook macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  4. Stir spinach and macaroni into minestrone soup; cook another 15 minutes. Top with Parmesan cheese.

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Reviews (2)


Looked amazing so was existed to taste this, Just tasted like water with a bit of tomato all the veg was bland. NOT IMPRESSED. If i could give it no stars i would - 18 Jan 2015


Really liked this, good for using all your stored veggies. - 27 Apr 2014

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