Crockpot Minestrone Soup


Delicious, low calorie minestrone soup filled with tons of veggies! Best part, it’s done in the crockpot!  Pair it with our Italian Chopped Salad or enjoy it on its own.



  • olive oil, to taste
  • 4 ounces pancetta, 1/2 inch dices (You can usually find these already package and diced at grocery store)
  • 1 to 1 1/2 cups of chopped yellow onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 cup chopped zucchini
  • 4 cloves garlic, minced
  • 2 teaspoons dry thyme
  • 1 (26- ounce) can or box diced tomatoes
  • 6 to 8 cups chicken stock or broth
  • 1 bay leaf
  • kosher salt and fresh ground pepper
  • 8 to 10 ounces fresh baby spinach
  • 2 tablespoons store-bought pesto
  • 1 (15 ounce) can of cannellini beans, drained and rinsed
  • 2 cups cooked small pasta (I used gluten free brown rice pasta from Trader Joes)



1.  Heat about 2 tablespoons of olive oil over medium heat in a large pot.  Add the pancetta, onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

2.  Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to your crockpot.  Add your ingredients from your pot to the crockpot. Stir, cover and set crockpot on high for 4 hours.


3.  With about 30 minutes left in the cooking time, add your drained and rinsed beans to the crockpot. While the beans heat through, bring a large pot of water to a boil and cook your noodles according to package. When complete, drain noodles and add to crockpot. Serve and enjoy!


The soup should be quite thick but if it’s too thick, I add more chicken stock. Also, make sure to discard the bay leaf before serving.
Recipe adapted from Ina Garten


You Might Also Like

SDC Instagram