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
HERE ARE MORE SOUP RECIPES WE LOVE!
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- The Best Crockpot Chicken Noodle Soup
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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Hi. I made this soup over the weekend. What a great idea substituting tomato sauce with V8. My husband is not a fan of V8 and I did not tell him what was in the soup. His comment was “do not lose this recipe, this is delicious. So thanks again. I will use it in many other dishes/soups.
hahaha. Love it Dorothy!
I am a huge Minestrone fan, though made this recipe for the 2nd time last night and it was a fail. Cooked for at least 6 hours on low (didn’t add potatoes at all), then the remaining ingredients after that on HIGH for almost 30 minutes. Carrots and zucchini were still crunchy. Let it cook for an additional hour before turning off to store for leftovers. Warmed up for lunch today, still super bland (as it was last night for dinner) and noodles are mush and zucchini STILL isn’t cooked. I’m going to toss the rest. I was planning to eat it for lunch all week. Bummer. Going to have to keep searching for a good minestrone recipe.
Sorry you didn’t love this recipe Erica. Some crockpots do run cooler than others, so you might need to just adjust your time. Cut up vegetables cooking in a simmering liquid for 6 hours should be somewhat softened. Next time try cooking on high for a shorter amount of time.
For sure cook the noodles separately and add them before serving or you will end up with mush. Other than that this is a great soup! All you meat lovers give it (and your heart) a rest. There is no need for any meat in this tasty dish.
EXCELLENT SOUP! I have made the recipie 3x already I love it so much. A word of caution though – cut the potatoes small so they cook all the way. Also I used frozen green beans (I don’t like canned) and it took way longer to cook with these the first time. The second time I cooked the frozen green beans a bit in the microwave first, then followed the recipie exactly and everything came out fantastic! ENJOY
One of the best ones yet. My always go to for the fall/winter season. Been using this recipe for almost 3 years.