Slow Cooker Minestrone (Photo Credit Katrin Gilger)

Slow Cooker Minestrone (Photo Credit Katrin Gilger)

Minestrone is a Italian soup that is made of fresh vegetables – so in essence it is a vegetarian dish.  My version incorporates chicken stock rather than a vegetable stock.  This vegetable based soup is often accompanied with pasta or rice.  Common versions include beans, celery, tomatoes and onions.

It has been my experience that there are a million different variations on this recipe, and that is perfectly the way I love to cook.  I love that while the garden is producing vegetables it can be a wonderful celebration of that harvest.  However, in the fall I like to add squash and or add a meaty element by swapping out the a for mentioned vegetable stock with a chicken or a beef stock.

Combine with the soft, gentle cooking of a slow cooker this recipe is perfect for a bone warming meal during the fall and winter months.  We hope you have as much joy eating this as we did testing the recipe.

Slow Cooker Minestrone
Serves 4
An authentic Minestrone taste with a twist, your slow cooker!
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
  1. 3 carrots (diced)
  2. 2 zucchini (diced)
  3. 1 onion (diced)
  4. 3 Stocks celery (diced)
  5. 1 bunch green beens
  6. 3 Cloves galric (minced)
  7. 1 10 oz can garbanzo beens
  8. 1 Pound cooked lentils
  9. 1 28-oz can tomatoes
  10. 4 Cups chicken stock
  11. 1 teaspoon curry
  12. 1/2 teaspoon cumin
  13. 1/2 teaspoon garam masala
  14. 1/2 teaspoon kosher salt
  15. 1/4 teaspoon freshly grounded pepper
  16. 6 Ounces cooked noodles
  1. Place all of the ingredients into your slow cooker, hold the noodles.
  2. Allow the soup to cook for 4-6 hours on the low setting.
  3. Add the cooked noodles just before serving. Allow them to come to temperature.
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