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A white bowl with minestrone soup with shredded parmesan on top.
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4.20 from 25 votes

Slow Cooker Minestrone Soup

This slow cooker minestrone soup is packed with fresh veggies, fiber-rich beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dinner
Cuisine: American
Keyword: slow cooker minestrone soup
Servings: 8
Calories: 318kcal


  • 1 Tablespoon olive oil
  • 2 carrots chopped
  • 1 yellow onion chopped
  • 2 celery hearts chopped
  • 3 cloves garlic minced
  • 1 14- oz can of diced tomatoes
  • 1 white potato peeled and chopped into cubes
  • 1/2 head savoy cabbage thinly sliced
  • 2 medium zucchini chopped into small cubes
  • 1 15- oz can garbanzo beans drained and rinsed
  • 1 15- oz can red kidney beans drained and rinsed
  • 1 15- oz can white beans drained and rinsed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley chopped
  • 1 rind from 2 oz. of parmesan cheese
  • 1 bay leaf
  • 2 cups water
  • 32 oz container chicken or vegetable stock
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • Freshly grated Parmesan cheese for serving


  • Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
  • Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.



Serving: 1bowl | Calories: 318kcal | Carbohydrates: 43g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 736mg | Fiber: 9g | Sugar: 9g