Slow Cooker Minestrone Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian minestrone soup made in the slow cooker with tomatoes, vegetables, beans, and pasta. It's hearty and warming with Italian herb flavors, perfect as a satisfying main course or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 28 oz. diced tomatoes ((two 14-oz. cans))
- 2 Tbsp. tomato paste
- 6 cups vegetable stock
- 2 large carrots (sliced)
- 1 celery rib (sliced)
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 2 tsp. oregano
- fresh thyme (a few sprigs (or 1 tsp. dried))
- 2 bay leaves
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Pinch red pepper flakes
- salt and pepper (to taste)
- 1 small zucchini (sliced)
- 1 Cup green beans (frozen, fresh or canned)
- 1 1/2 Cups dried shell pasta (can use large or small (cook according to package directions))
- 14 oz. cannellini beans (drained and rinsed)
- 14 oz, red kidney beans (drained and rinsed)
- 2 Cups fresh spinach leaves (roughly chopped)
- 1/4 Cup fresh parsley (chopped (optional))
- freshly grated parmesan cheese for serving
At a glance
PER SERVING · TIME 290M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h 30m
- Sodium
- 850mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 148mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 850MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.