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Minestrone Soup (Crockpot)


  • 3 tablespoons olive oil
  • 3 cloves garlic chopped
  • 1 large onion chopped (or you can use two cups of frozen pearl onions)
  • 2 cups diced celery
  • 4 carrots sliced or small diced
  • 4 cups chicken stock not broth
  • 1/2 cups water
  • 1 can 14.5 - 15oz fire roasted, diced tomatoes
  • 1 can  14.5 - 15oz  tomato sauce
  • 1/2 cup red wine optional but it adds wonderful flavor
  • 1 can 15.5 oz kidney beans, drained 
  • 1 can  15.5 oz white kidney beans, drained
  • 1 1/2 cups frozen green beans feel free to use canned or fresh
  • 2 zucchinis quartered and sliced
  • 1 tablespoon chopped fresh oregano or 1 1/2 tsp dried
  • 2 tablespoons chopped fresh basil or 2 tsp dried
  • salt and pepper to taste
  • 1/2 cup seashell pasta or any small pasta, I used ditatelli
  • 2 tablespoons grated Parmesan cheese  for topping


  • In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes.
  • Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.If you use Pearl Onion, omit sauteing them and just place in crockpot.
  • In crockpot, add chicken stock, water and tomato sauce, tomatoes, red wine beans, green beans, zucchini, oregano, basil, salt and pepper (to taste).
  • Add the sauted vegetables and let cook on low for about 5 hours.
  • The vegetables will be tender-crisp. I like them this way and not mushy or overcooked as some soups can be. If you prefer a softer bite to the vegetables, add 30 more minutes to cooking time.
  • Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. My recommendation would be to NOT add the pasta to the soup as it does tend to "soak" up the liquid.
  • Once pasta is cooked and soup is done, place 2 tablespoons cooked pasta into individual serving bowls.
  • Ladle soup on top of pasta and sprinkle Parmesan cheese on top and enjoy.