Slow Cooker Minestrone Soup

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Chef & Child Ingredient of the Month, July 2014

From the Chef

“Organic vegetable broth is lower in sodium than regular canned vegetable broth.”


6 cups organic vegetable broth
28-ounce can diced tomatoes
15-ounce can cannellini beans, drained and rinsed
15-ounce can kidney beans, drained and rinsed
2 cups frozen green beans
4 medium carrots, chopped
1 medium zucchini, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 tablespoons dried Italian seasoning
1 bay leaf
4 garlic cloves, minced
1 teaspoon salt
¾ teaspoon pepper
1 cup cooked (or 2 ounces of dry) whole-grain elbow pasta
2 cups fresh baby spinach
Garnish: 1¼ cups freshly grated Parmesan cheese (optional)


1. Combine ingredients, except pasta and baby spinach, in a 6- or 7-quart slow cooker. Cover and cook on low for 7 to 8 hours.

2. Increase heat to high. Stir in pasta and spinach. Cover and cook 15 minutes or until pasta is done.

3. Remove bay leaf before serving. Sprinkle each serving with 2 tablespoons grated Parmesan cheese, if desired.

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Chef & Child, Soup

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