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Easy Crock Pot Minestrone Soup recipe

Crock Pot Minestrone Soup

Julie Wunder
My Crock Pot Minestrone Soup is easy and delicious. The vegetarian base is packed with flavor and the soup is hearty enough for a full meal!
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Soup
Cuisine Italian, Vegetarian
Servings 6
Calories 234 kcal


  • 1 cup diced celery, 2 small stalks
  • 1 cup diced carrots, 2 medium carrots
  • 1 ½ cups diced onion, 1 small onion
  • 1 cup fresh green beans, cut in 1 inch pieces
  • 64 oz low sodium vegetable broth
  • 2 14.5 oz cans diced tomatoes
  • 1 16 oz can dark kidney beans, rinsed and drained
  • 1 15.8 oz can great northern beans, rinsed and drained
  • 2 teaspoons minced garlic, 4 cloves
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • ½ teaspoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ½ cups dried whole wheat elbow pasta


  • Put all ingredients except for the pasta in a large crock pot. Cook on low for 8-10 hours or high for 4-5 hours. Adjust salt and pepper to taste.
  • Just before serving, turn Crock Pot to high. If you had been cooking on low allow the crock pot to warm up for about 10 minutes. Add the pasta and cook 10-20 minutes or until pasta is al dente.


I use low sodium beans, tomatoes and broth. 
If you are not eating it all right away, you can cook and store the pasta separate. It will stay more al dente that way. Although, it still can be stored the way it is written the pasta will just continue to absorb liquid.


Calories: 234kcalCarbohydrates: 45gProtein: 14gFat: 1gSaturated Fat: 1gSodium: 825mgPotassium: 700mgFiber: 14gSugar: 9gVitamin A: 4335IUVitamin C: 11mgCalcium: 166mgIron: 4mg
Keyword Crock Pot Minestrone Soup
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!