Minestrone Soup (slow cooker style)

Serve this sprinkled with Parmesan cheese and a slice of garlic bread.  Loaded with healthy veggies and warm for a cold, snowy day.
This recipe I was leery of.  I didn’t like Minestrone soup growing up, so I was not sure I would like this one.  But the picture in the cook book looked really yummy, and I had most of the ingredients on hand.  And let me tell you, I have already called dibs on this for lunch and I will be making it again for sure.
Don’t be afraid that it calls for chopped cabbage.  It really did taste good.  I didn’t get to add in the zucchini, there was none to be found.  I couldn’t even find chopped, frozen zucchini.  If you add this in, I am sure it is good.
This recipe comes from my Taste of Home Slow Cooker book.  400 recipes that are totally worth the $14 I spent on the cook book.
Forgotten Minestrone Soup

  • Prep: 15 min. Cook: 7-1/2 hours
  • Yield: 8 Servings

15 450 465


  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 2 tablespoons minced dried parsley
  • 2-1/2 teaspoons salt, optional
  • 1-1/2 teaspoons ground thyme
  • 1 beef bouillon cube
  • 1/2 teaspoon pepper
  • 6 cups water
  • 1 medium zucchini, halved and thinly sliced
  • 2 cups chopped cabbage
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup uncooked elbow macaroni
  • 1/4 cup grated Parmesan cheese, optional


  • In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until meat is tender.
  • Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until macaroni and vegetables are tender. Sprinkle servings with cheese if desired. Yield: 8 servings (2 quarts).

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