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Slow cooker 15 bean minestrone soup with bag of beans in the background.
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Slow Cooker 15 Bean Minestrone Soup

Slow Cooker 15 Bean Minestrone Soup is a hearty, vegetarian meal loaded with beans, vegetables, pasta, and savory herbs, making it a comforting and nutritious option for any day of the week.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

Ingredients

  • 20 oz. Hurst's Hambeens 15 Bean Soup mix sorted and rinsed
  • 1 small onion diced
  • 3 carrots diced
  • 3 celery ribs diced
  • 4 garlic cloves minced
  • 12 oz. green beans trimmed and halved
  • 3 bay leaves
  • 2 tsp. dried oregano
  • 2 tsp. dried thyme
  • 2 tsp. Italian seasoning
  • 1 ½ tsp. salt to taste
  • 1 tsp. black pepper to taste
  • 64 oz. vegetable broth

WAIT TO ADD:

  • 28 oz. can diced tomatoes with juices
  • 1 1/2 cups medium shell pasta (cooked according to package directions)
US Customary - Metric

Instructions

  • Place the beans in a colander, sort out any debris and discard. Rinse the beans and add them to the slow cooker. No presoaking is necessary. Do not use the ham flavor packet at this time.
  • Add the onions, celery, carrots, green beans, garlic, seasonings (not the ham flavor packet), and broth to the slow cooker.
  • Place the lid on the slow cooker and cook on HIGH for 6 hours.
  • When the cooking time is up, remove the bay leaves and stir in the ham flavor packet, tomatoes with their juices, and the cooked pasta.
  • Serve and enjoy.

Video

Notes

Variations:
  • Add more vegetables for more nutrition. Add mushrooms, zucchini, yellow squash, kale, spinach, peas, quartered Brussels sprouts, bell peppers, and asparagus are all delicious options.
  • We used shell pasta but any small pasta will work like elbow macaroni, ditalini pasta, orecchiette, orzo, or rotelle.
  • Toss in a Parmesan cheese rind with all the ingredients, then discard the Parmesan rind after cooking.
  • For bolder tomato flavor, add an 8-ounce can of tomato sauce with all the ingredients or 2 tablespoons of tomato paste at the end of cooking.
  • Gnocchi, tortellini, or small ravioli can be used if you're after a heartier soup.
  • Swap the pasta for rice or potatoes.
Tips:
  • Undercook pasta by at least a minute if you're going to mix all of it into the soup and not serve immediately or going to travel with the dish.
  • If you anticipate leftovers, instead of adding the pasta to the crockpot, add between 1/4 to 1/3 cup of pasta into individual bowls, then ladle in the soup. The pasta and beans will continue to absorb the liquid.
  • For any leftovers, remove as much of the broth as possible and store it separately to prevent it all being absorbed.
  • To thicken the broth, add 2-4 tablespoons of tomato paste, or until it has reached the desired consistency.

Nutrition

Calories: 345kcal | Carbohydrates: 67g | Protein: 20g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1637mg | Potassium: 1289mg | Fiber: 18g | Sugar: 10g | Vitamin A: 4751IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 2mg

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