Mommy Hates Cooking

Slow Cooker Minestrone Soup

slow cooker minestrone soup

Do you love soup this time of year?  I sure do!  I also love to try new soups.  This was one of my first times to try a slow cooker, meatless, minestrone soup.  I typically always add some type of meat to my soups; however, I have been trying my hardest to make more meatless meals.  I learned a valuable lesson making this soup.  I quickly realized that adding my entire box of noodles was not a good idea because once they expanded, they took over my soup.  So, I did a remake and this time it came out just the way I was hoping for.

I made this soup more bland than most, to serve it with some Asaigo cheese, croutons, and parsley on top.  I wanted something very simple and perfect for a cold day.

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Slow Cooker Minestrone Soup


  • 1 15.5oz Can of Northern Beans
  • 1 15oz Can of Tomato Sauce
  • 1 Cup Carrots, Chopped
  • 1/4 Cup Onion, Diced
  • 2 Celery Stalks, Chopped
  • 1 Yellow Squash, Chopped
  • 3 Small Potatoes, Diced
  • 1/2 Cup Frozen Corn
  • 1 Tsp Basil
  • 8 oz Multi-Colored Pasta or Gluten Free Pasta
  • Broth or Water


Simply add in the beans, tomato sauce, carrots, onion, celery, squash, potatoes, corn, and basil to a 4 quart slow cooker and mix up. I added additional broth/water to bring the liquid up to cover the ingredients.

Let this cook on low for 6-8 hours.

In the last 30 minutes of cooking add in 8 oz of pasta.

Serve topped with your favorite cheese and croutons.


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