Easy Slow Cooker Vegetarian Minestrone


This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?

Vegetarian Minestrone
Prep Time:
25 mins
Cook Time:
7 hrs
Total Time:
7 hrs 25 mins
6 servings


  • 1 tablespoon olive oil

  • 1 medium zucchini, diced

  • 1 medium onion, minced

  • 1 large carrot, chopped

  • 1 stalk celery, chopped

  • 2 cloves garlic, minced

  • salt and ground black pepper to taste

  • 6 cups vegetable stock

  • 1 (15.5 ounce) can chickpeas, rinsed and drained

  • 1 (14.5 ounce) can undrained diced tomatoes

  • ¼ pound fresh green beans, trimmed

  • ½ cup uncooked ditalini pasta

  • ¼ cup pesto


  1. Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.

  2. Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.

  3. Add ditalini and cook for 1 more hour. Stir in pesto and serve.

Cook's Notes:

Yellow squash can be used in place of zucchini.

You can use any small pasta in place of ditalini. If using cooked pasta, add 1 cup when you add the pesto.

Nutrition Facts (per serving)

245 Calories
9g Fat
34g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 245
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 9%
Cholesterol 3mg 1%
Sodium 698mg 30%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 9g
Vitamin C 20mg 102%
Calcium 153mg 12%
Iron 4mg 21%
Potassium 504mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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