Slow Cooker Minestrone Soup

Itʼs up to you whether or not you want to cut the carrots and green beans into smaller pieces. The cooking time will be sufficient to cook them either way, but chopping them into smaller pieces makes them match the size of the other vegetables in this minestrone. If youʼre using frozen green beans, however, remember to thaw them first.

Serves: 4Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy

Serves: 4


  • 1 small onion, peeled and diced
  • 2 cups vegetable broth
  • 2 cups water
  • 8 oz. broccoli florets
  • 1 cup chopped carrots
  • 1 cup green beans, chopped
  • 1 can (15 oz.) low-sodium cannellini beans, rinsed and drained
  • ¾ cup celery, diced
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ¼ tsp. ground black pepper
  • 1 clove garlic, peeled and minced
  • ¼ cup uncooked small pasta
  • ¼ cup grated Parmesan cheese


  • Add all ingredients except the cheese to a slow cooker. Cover and cook on low for 4 hours or until the pasta is cooked al dente. Ladle the minestrone into bowls and sprinkle each serving with cheese.