Simple to make, this delicious and nutritious soup is full of flavour! Make a big pot and keep it in the fridge to eat throughout the week, or freeze in individual portions to enjoy another time. It’s pretty versatile – leave out any ingredients you don’t like, and add any additional ones you do!

Homemade Slow Cooked Minestrone Soup
Serves 6
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Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
  1. 2 x 390g cartons chopped tomatoes
  2. 2 tablespoons tomato paste
  3. 1/4 cup sun-dried tomato pesto (or chopped sundried tomatoes)
  4. 4 cups vegetable stock
  5. 2 cups water
  6. 2 large carrots, diced
  7. 2 stalks celery, diced
  8. 1 medium/large onion, diced
  9. 3 cloves garlic, minced
  10. 1 can red kidney beans, drained and rinsed
  11. 1 can cannellini beans, drained and rinsed
  12. 1 can chickpeas, drained and rinsed
  13. 1 can sweet corn, drained
  14. 1 teaspoon dried oregano
  15. 1 teaspoon dried rosemary
  16. 2 bay leaves
  17. 1 small courgette (zucchini), diced
  18. 1 1/2 cups small pasta shapes
  19. 1 cup frozen green beans, thawed
  20. 200g baby spinach leaves, washed
  1. Add the first 16 ingredients (chopped tomatoes through bay leaves) to a slow cooker. Stir to combine. Cook on low heat 6-8 hours or high heat for 3-4 hours.
  2. 25-30 minutes before the end of the cooking time, add the courgette and pasta. Five minutes before serving, add the green beans and spinach leaves.
  1. Serve hot with parmesan cheese (optional) and crusty bread.
The Pescetonian