Crockpot Minestrone Soup Recipe

Crockpot Minestrone Soup Recipe

How To Make Crockpot Minestrone Soup Recipe

A hearty and flavorful soup made with fresh vegetables, beans, pasta, and herbs slow-cooked to perfection.

Preparation: 15 minutes
Cooking: 6 hours
Total: 6 hours and 15 minutes



  • 1 can of diced tomatoes (14.5 oz)
  • 1 can of kidney beans, drained and rinsed (15 oz)
  • 1 can of garbanzo beans, drained and rinsed (15 oz)
  • 1 onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 4 cups of low-sodium vegetable broth
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1 tsp of dried thyme
  • 1 bay leaf
  • 1 cup of small shell pasta
  • Salt and pepper, to taste


  1. In a crockpot, mix together the diced tomatoes, kidney beans, garbanzo beans, onion, carrots, celery, and garlic.

  2. Pour the vegetable broth over the vegetables and stir to combine.

  3. Add the dried basil, oregano, thyme, and bay leaf to the crockpot and stir to combine.

  4. Cover the crockpot and cook on low for 6 hours.

  5. In the last 30 minutes of cooking, add the small shell pasta to the crockpot and stir to combine.

  6. Remove the bay leaf from the soup and season with salt and pepper, to taste.

  7. Serve the Minestrone Soup hot with crusty bread.


  • Calories : 329kcal
  • Total Fat : 2g
  • Saturated Fat : 0.2g
  • Cholesterol : 0mg
  • Sodium : 487mg
  • Total Carbohydrates : 63g
  • Dietary Fiber : 17g
  • Sugar : 9g
  • Protein : 18g
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