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Slow Cooker Vegetarian Minestrone Soup

This slow cooker vegetarian minestrone soup is the epitome of healthy and hearty. It’s great as an easy meatless meal, or served along side of chicken or beef as a side. The crock pot does all of the work for you, and the end result is a flavorful Italian style soup that’s vegan, dairy-free, and loaded with beans, pasta (with a gluten-free option), and vegetables like celery, carrots, potatoes, green beans and tomatoes.

  • Author: Bailey
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: Serves 6
  • Category: Meatless
  • Method: Slow Cooker
  • Cuisine: Vegetarian
  • Diet: Vegan


  • 1 (8oz) can tomato sauce
  • 2 (14.5 oz) cans diced tomatoes, with liquid
  • 4 cups vegetable broth or stock (low sodium, or adjust salt)
  • 2 cups water
  • 2 cups chopped carrots
  • 2 cups chopped potatoes
  • 1.5 cups chopped celery
  • 1 white onion, diced
  • 1 tbsp minced garlic
  • 1 tbsp Italian seasoning
  • 2 bay leaves
  • 1.5 tsp salt
  • 1/2 tsp pepper
  • 1 (15 oz) can green beans, drained
  • 1 (15 oz) can great northern beans (white beans), drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1.5 cups uncooked ditalini pasta


  1. Add all ingredients except for canned green beans, canned beans and pasta into a large slow cooker
  2. Stir to combine, cover with the lid and cook on low for 6-8 hours, or high for 3-4 hours.
  3. 30 minutes prior to end time, add in the canned green beans, canned northern and kidney beans, and uncooked pasta. Stir into the soup. Replace the lid and let cook for 30 minutes, or until pasta is cooked
  4. Serve with shredded parmesan, fresh cracked black pepper or croutons


  • You can add 1 ½ cup diced zucchini and 2 cups spinach for extra veggies during the last step when you add in the beans and pasta