Slow Cooker Minestrone Soup * (Not IC Safe)


This minestrone soup stays simple and is very fresh and nice.  I’d suggest reducing the pasta to 1 cup of raw pasta.  Ditalini would work best but at the time I couldn’t find it.  So I don’t know if the elbows puffed up more than ditalini would have, but I’d guess, even using ditalini, it’d be better using 1 cup of raw pasta.  We had just come from the apple orchard farm and bought fresh green beans, they were great.  If you don’t like a certain veggie or prefer another one (like zucchini or spinach), add it on in!  Enjoy!! 


It says it makes about 6 servings, but it depends.  You could easily halve this recipe to test it out or make for a smaller amount of people! 



  • 4 cups vegetable stock
  • 1 28oz. can diced tomatoes**
  • 4 stalks celery chopped
  • 4 carrots chopped
  • 1 onion chopped (I used onion powder)**
  • 1.5 cups fresh green beans chopped
  • 4 cloves garlic, diced (we used garlic powder, no problem)
  • 1.5 tablespoons fresh basil chopped
  • 1/2 tsp. oregano (dried is fine)
  • 2 cups pasta, like ditalini or shells, (I suggest using 1 cup raw, estimate how much you think you’ll like).
  • 1/2 can red kidney beans (optional)**

**Known IC irritants, tread carefully!


  1. Chop the carrots, onion, and celery fine.
  2. Place the carrots, onion, and celery, plus all the other ingredients (except pasta) in the slow cooker.
  3. Cook on high for the first hour, then turn to low and cook for a few more hours. 
  4. Add the pasta in for the last 20 minutes of cooking and test a piece before turning the slow cooker off.



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