Slow Cooker Vegetable Minestrone Soup | Episode 127

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Added by Serg


  • 2 Medium Onions, Diced
  • 1 Zucchini, Diced
  • 3 Carrots, Peeled and Diced
  • 3 Stalks Celery, Diced
  • 6 Cloves Garlic, Minced
  • 1/2 Cup Stems of Swiss Chard, Diced
  • 15 Ounce Can Cannellini Beans, Drained and Rinsed
  • 1 28 Ounce Can San Marzano Tomatoes, Crushed
  • 32 Ounces Chicken Stock
  • Rind of Parmesan Cheese (Optional)
  • 2 Tablespoons Italian Seasoning
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Cayenne
  • Salt and Pepper

Last Hour Ingredients

  • 2 Cups Pasta
  • 2 Cups Spinach
  • 1 Cup Swiss Chard Leaves
  • 1 10 Ounce Package Frozen Green Beans, Thawed


  1. Add all vegetables into the slow cooker besides the pasta, leafy greens, and green beans.
  2. Add seasonings and season generously with salt and pepper. Cook on low setting for 7 hours.
  3. At the 7th hour season again to taste with salt and pepper.
  4. Keep in mind this soup has a ton of veggies and can stand to a lot of seasoning.
  5. Then add pasta, spinach, swiss chard, and thawed green beans.
  6. Cook an additional hour or until pasta is cooked completely.


Minestrone Soup

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