The Best Crockpot Minestrone Soup
Now that fall is here, I have soup on the mind NON-STOP. It’s one of my family’s go to comfort foods. As you know, my favorite way to make soup is in the crockpot.
What can I say, I’m a set-it and forget-it kinda gal 🙂
What makes this The Best Crockpot Minestrone Soup? The flavor is spot-on and check out the obscene amount of veggies packed into this bad boy. I mean look at this bowl of goodness. Yum!
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The Best Crockpot Minestrone Soup
- 1 can (14.5 oz) diced tomatoes
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1.5 cups celery, chopped
- 1 white onion, diced
- 3-4 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 4 cups vegetable stock ( I prefer low sodium broth)
- 2 cups water
- 3 cups V8 ( or tomato juice)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellii beans, drained and rinsed
- 1½ cups zucchini, diced
- 1 cups tubular (ditalini) pasta
- 1 can (15 oz) green beans, drained
Directions:
- Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
- Add in vegetable stock, water, and V8. Cover and cook on LOW for 6-8 hours or 3-4 hours on HIGH.
- After cooking time is up, add in red kidney beans, cannelli beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.
Serve with your favorite crackers, salad or warm bread!
Need even MORE crockpot soups? Make sure to check out my 25 Comforting Crockpot Soups and Stews
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Crockpot Minestrone Soup
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Ingredients
- 1 can 14.5 oz diced tomatoes
- 2 cups carrots chopped
- 2 cups potatoes chopped
- 1.5 cups celery chopped
- 1 white onion diced
- 3-4 cloves garlic minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 4 cups vegetable stock I prefer low sodium broth
- 2 cups water
- 3 cups V8 or tomato juice
- 1 can 15 oz red kidney beans, drained and rinsed
- 1 can 15 oz cannellii beans, drained and rinsed
- 1½ cups zucchini diced
- 1 cups tubular ditalini pasta
- 1 can 15 oz green beans, drained
Instructions
- Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
- Add in vegetable stock, water, and V8. Cover and cook on low heat 6-8 hours or high 3-4 hours.
- After cooking time is up, add in red kidney beans, cannellii beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I’ve made this a couple of times in the last year and each time I’m still blown away by how good it is. I also have cut down from cups of water and broth to just what my crock pot can hold and it still comes out wonderfully. And for an extra kick, I sprinkle cheddar cheese on my soup. Yuummm. Thank you for this post!!!!
Like a few others commented, my crockpot was too small for this so I ended up making it on the stove. I followed the recipe to a T and cooked it for a little over an hour on the stove top. It turned out amazing! We all scarfed it down the night of and are still enjoying the leftovers throughout the week. Thanks for this great recipe!
I will try for tomorrow, will put everything together tonight
Question .. I usually include peeled, cubed Japanese eggplant to minestrone. When would I add them .. at the beginning or when adding the zucchini ? Thanks for your advice.
I would add it at the same time as the zucchini 🙂
I made this yesterday and it was super bland. The only thing I neglected to add was the bay leaves. Perhaps that was the reason? I used the V-8 and the Italian seasoning to a T and that should have been enough to season it well. Ah well, can’t serve it today for the football game.
Hi Elle,
Sorry you were not a fan. Yes, the bay leaves do add a lot of flavor to this recipe. I would recommend following the exact recipe to get the best results next time 🙂
Same here, came out okay but not the most flavorful minestrone I have ever had… only skipped the bay leaves as well. I think I’ll add a bit more salt before serving.
The bay leaves do add a lot of flavor. I wouldn’t suggest leaving those out. Salt is a great thing to add in at the end to taste 🙂