Crock-Pot, Hearty Minestrone Soup

Look on the menu of most Italian restaurants and you’ll see this classic Italian soup. My recipe is so hearty and satisfying, it makes for a wonderful, soup meal. Each huge, 2 cup serving has only 223 calories and 2 grams of fatSo fiber-rich, each serving has 10 grams of fiber!
Crock-Pot, Hearty Minestrone Soup

Helpful Tips About this Recipe

Makes 12 cups total. Each serving, 2 cups

Food Facts
Minestrone (“big soup”) is a thick vegetable soup that usually contains pasta and sometimes peas or beans. It’s usually topped generously with grated Parmesan cheese.
An old Italian secret is to add a Parmesan rind to the soup while cooking. It creates a wonderful flavor. Once cooked you remove it from the crock-pot.

Serving Tips
Serve with a side salad and some bread, if desired. It’s fun to serve this soup with my skinny Caesar salad on a stick. It creates a delicious, easy meal: Super Low Calorie Caesar Salad on a Stick

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 serving (2 cups) (w/out cheese on top)
223 calories, 2g fat, 0g sat.fat, 0mg chol, 11g prot, 43g carbs, 10g fiber, 980mg sod, 11g sugar
FACTS: for Freestyle SmartPoints
92 calories, 0g sat. fat, 3g protein, 5g sugar


Crock-Pot, Hearty Minestrone Soup

Crock-Pot, Hearty Minestrone Soup

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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Italian
Servings 6
Calories 223 kcal


  • cups onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tablespoon garlic cloves, minced
  • 1 (32 oz) container reduced-sodium beef broth, chicken broth, or vegetable broth
  • 1 (24 oz) jar Barilla pasta sauce or your favorite. see shopping tips
  • 1 (15 oz) can red kidney beans or white kidney beans, (cannellini) rinsed and drained
  • 1 (14.5 oz) can petite diced tomatoes, drained
  • 2 bay leaves
  • teaspoons Italian seasonings
  • Fresh ground pepper, to taste
  • 1 Parmesan cheese rind, see food facts below
  • cups zucchini, diced
  • 4 cups fresh spinach
  • 2 cups cooked small whole wheat or whole grain pasta elbows (al dente) (1 cup uncooked pasta)
  • Parmesan cheese, grated for topping, optional


  • In a microwave-safe bowl, add onions, carrots, and celery. Cook for 3 minutes to soften.
  • Add to crockpot, cooked onions, carrots, celery, garlic, broth, pasta sauce, beans, drained tomatoes, bay leaves, Italian seasonings, and pepper. Mix well. Drop-in Parmesan cheese rind. Cover and cook on LOW heat a total of 6 to 7 hours or cook on HIGH heat for a total of  3-3½ hours. Time varies depending on your crock-pot. Mine cooked on high heat for 3 hours.
  • Note: One hour before the soup is done, add zucchini. Cover and cook on high heat for the last hour. Or, cooked chopped zucchini in microwave for 2-3 minutes and add to soup with cooked pasta and spinach and continue to cook 10 minutes. Remove bay leaves and parmesan rind. Adjust seasonings, if desired.
  • To serve: Add 2 cups of soup to each bowl and top with grated parmesan cheese, if desired.
  • This soup freezes great!


Serving: 2cupsCalories: 223kcalCarbohydrates: 43gProtein: 11gFat: 2gSodium: 980mgFiber: 10gSugar: 11gBlue Smart Points: 3Green Smart Points: 7Plus Points: 5
Tried this recipe?Let me know how it was!

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