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!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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!
- Loaded Crockpot Hash Brown Potato Soup
- The Best Crockpot Beef Stew
- The Best Crockpot Chicken Noodle Soup
Crockpot Minestrone Soup
Email this recipe!
Get this recipe emailed straight to your inbox!
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?
Make sure to share it with me below!
Well it started out good… After about 7 hours on low I checked the veggies and they were cooked nicely so I added the pasta and beans. I put it on high for about 30 minutes and tasted it and it was good. Then I unexpectedly had to run somewhere so I put it on warm for an hour and a half and when I came home all the liquid had been absorbed by everything and the noodles were a little mushy. I would recommend taking it off any sort of heat as soon as the veggies and pasta are all cooked to your liking. Also, this makes a huge amount so I’d definitely cut it in half for small families, people who don’t like leftovers, or if you don’t have a large crockpot.
Hi Corey,
How much is 1 serving, would you say? Does this recipe make eight 1-cup servings or eight 2-cup servings?
Thanks!
About 8, 2 cups servings.
Could you cook this on the stove for less time?
Yes. You will just want to simmer the soup covered until the veggies are tender (about 35 mins?), and then add pasta in 🙂
I just prepped this in my crockpot to cook tomorrow. I have a small one (I think it is 4.5 quarts) and the crockpot is almost full but it fits. I have decided to leave out the potatoes, zucchini and green beans. I think the lack of potatoes is what made it fit in my small crock. It will be less chunky without the extra veggies but that’s ok with me! Hopefully I have enough room for the beans and pasta. Might just do one can of beans.
I want to use fresh green beans. When should I add them? With the zucchini? Thanks in advance.
I would add them in at the same time as indicated on the recipe Tammy. Fresh and frozen green beans usually take similar cooking times.