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 made this soup the other night and really enjoyed it. I put the soup on high in my crock pot and it took 4 1/2 hours to cook. I’m for sure going to make this again, I think next time I may just add a little bit more salt but otherwise my husband and I really enjoyed it. A nice fall soup.
I loved it. I made some minor changes. No V8 but 28 oz can of tomatoes instead because I had that. Everything was cooked and delicious. I think I would leave out the pasta it wasn’t really needed. I had guests and it was great to have this on the crockpot ready for them when they came.
Thanks for the recipe
Hi there! If I use fresh green beans when would I add those in? I have to use up so I would prefer to skip using canned.
Thank you!
For fresh green beans,I would add them in halfway through the cooking time. If you won’t be around at that time, I think they should be ok going in at the beginning as well. But I like a little crunch to my green beans 🙂
I haven’t tried this recipe yet, but I am looking forward to enjoying the soup next week during a dinner party. My question is, we are expecting anywhere from 20 to 25 people. Can this recipe be doubled or tripled?
You would need a really big crockpot for that. Do you have more than one crockpot you could just make 2 batches with?
I have a 7 qt, one 3 qt oval, one 4 qt round and three 2.5 qt cookers. I was hoping to make it in the big 7 qt and serve it in the smaller ones to keep it warm.
This recipe looks and sounds amazing specially with potatoes. I have read recipes that put bone in chicken then its taken out to shred and added back. So I was wondering if that changes amount of everything else to add? And how much chicken seem appropriate?