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Crock-Pot Style Minestrone Soup

Crock-Pot Style Minestrone Soup


  • 4 cups canned chicken broth
  • 14 1/2 ounces diced tomatoes with basil, garlic, and oregano
  • 1 pound peeled and diced uncooked Yukon gold potatoes
  • 1 medium uncooked zucchini, quartered lengthwise, sliced 3/4-in thick
  • 19 ounces canned cannellini beans, rinsed and drained
  • 1 1/2 cups uncooked string beans, cut in 1-in lengths
  • 1 medium uncooked leek, chopped (light green and white part only)
  • 1 large uncooked carrot, diced
  • 1 medium rib uncooked celery, diced
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon sea salt
  • 3 tablespoons grated Parmesan-Reggiano cheese
  • Fresh basil, for garnish (optional)


  1. Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery, and pepper in a 4-quart or larger slow cooker.
  2. Cover and cook on low setting until vegetables are tender, about 6 hours.
  3. Stir in oil and salt; sprinkle with cheese just before serving. Garnish with fresh basil, if desired.


  • Recipe courtesy of Weight Watchers.

Nutrition Information

Per serving: 204 kcal cal., 5 g fat (1 g sat. fat), 661 mg sodium, 7 g fiber, 11 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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