Slow-Cooker Minestrone Soup Recipe: Vegetable Soup the Italian Way Soups Lunch Dinner Italian Recipes Mediterranean Diet Recipes Gluten-free Vegetarian

I’m all about soups during the winter – and if it can be cooked in a slow cooker, I like it even more. In this slow-cooker minestrone I loved the addition of the sweet potato, which combined with the other vegetables, make this a hearty and healthy gluten-free meal. If you love pasta you can serve this over noodles, but we found it plenty filling without any pasta. Your call!

To make this slow-cooked Italian minestrone soup recipe you will need to gather the following ingredients: dry cannellini beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, a Parmesan rind (if you can find one), a can of crushed tomatoes, a can of diced tomatoes, water or broth, tomato, kale and Parmesan cheese.

Serve this hearty vegetable soup recipe for lunch or dinner on these cold winter nights. Try it with my beautiful herb biscuits for a lovely complete lunch or dinner.

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Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 6 to 8 hours
Total Time: 8 hours and 20 minutes
Servings: 8

Ingredients

• 8 ounces dried cannellini or any white beans (about 1 cup) or 1 can (15 ounces) white beans, drained
• 4 medium carrots, sliced
• 3 cloves garlic, thinly sliced
• 2 bay leaves
• 4 large ribs celery, sliced
• 1 medium sweet potato, peeled and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/4 teaspoon crushed red pepper flakes
• Parmesan rind, for simmering (optional)
• 1 can (28 ounces) crushed tomatoes
• 1 can (28 ounces) diced tomatoes
• 4 cups water or vegetable broth
• 3 tablespoons tomato paste
• 1 bunch curly kale, stems removed and torn or sliced into pieces
• freshly grated Parmesan, for serving
• pasta (optional)

Helpful Products

• Recipe Box
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Slow Cooker
• Can Opener

Recipe Notes

• Smaller pasta works best in this recipe. You don’t want the pasta to overpower the beautiful vegetables.

• I love using tubes of tomato paste that keep in the fridge for recipes that require a few tablespoons of paste.

• Any vegetables will do. I’m always a fan of using what you have in the pantry.
• Store leftovers in an airtight container in the refrigerator or freezer.

Here's how to make it: 

1. In a slow cooker layer dry beans (if using canned beans wait to put them in until step 2) carrots, garlic, onion, sweet potato, celery, Parmesan rind, if using, and bay leaves.
2. Add both cans of tomatoes, water or broth and tomato paste. Cover and cook until beans and sweet potato are soft, about 6 hours on high or 8 hours on low.
3. If you are using canned beans, drain add them and the torn kale when there is 30 minutes left to cook. If serving with pasta, cook pasta according to directions for al dente. Drain and drizzle with a bit of olive oil and cover to keep warm. Taste soup and add salt and pepper, if needed. Serve soup warm over pasta, if desired, with fresh Parmesan grated on top.

Nutrition Facts Per Serving

Calories: 259

Total Fat: 0.8g

Saturated Fat: 0.2g

Cholesterol: 0mg

Sodium: 144mg

Total Carbohydrate: 50.9g

Dietary Fiber: 12.7g

Total Sugars: 11.2g

Protein: 15.4g

Vitamin D: 0mcg

Calcium: 201mg

Iron: 8mg

Potassium: 1750mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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