Slow cooker vegetable minestrone

A simple soup made even easier.

  • 9 hrs cooking
  • Serves 4
  • Print
The king of winter soups, minestrone is simple to make, comforting, hearty and delicious, especially when the weather is a little cooler.


  • 3 cloves garlic, crushed
  • 1 medium brown onion (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 medium carrot (120g), chopped finely
  • 2 cups (500ml) vegetable stock
  • 1 tablespoons tomato paste
  • 400 grams (13 ounce) canned crushed tomatoes
  • 400 grams (12½ ounces) canned cannellini beans, drained, rinsed
  • 2 cups (500ml) water, approximately
  • 3/4 cup (100g) dried small pasta tubes
  • 150 grams (4½ ounces) green beans, trimmed, cut into 3cm (1¼-inch) lengths
  • 1/2 cup (60g) frozen green peas
  • 1/4 small cabbage (300g), shredded finely
  • 1/3 cup (25g) finely grated parmesan
  • 1/2 cup loosely packed small fresh flat-leaf parsley leaves


  • 1
    Place garlic, onion, celery, carrot, stock, paste and tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
  • 2
    Add cannellini beans and enough of the water to make a thick soup consistency. Cook, covered, on low, for 2 hours. Season to taste.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender, adding green beans and peas for the last 2 minutes of cooking time; drain.
  • 4
    Divide pasta, green beans, peas and cabbage among serving bowls; ladle soup mixture into bowls. Serve minestrone topped with parmesan and parsley.


Accompany with toasted crusty bread. Suitable to freeze at the end of step 2.

More From Women's Weekly Food