Slow Cooker Minestrone

Slow Cooker Minestrone

Slow Cooker Minestrone


  • 1 small onion, diced
  • 1 stalk celery, diced
  • 2 carrots, peeled and sliced
  • 1 zucchini, sliced
  • 1 large potato, peeled and cubed
  • 2 cups fresh or frozen green beans
  • 1 cup fresh or frozen peas
  • 2 cups kale, coarsely chopped (or other green leafy vegetable like spinach or chard)
  • 2 cups vegetable broth or water (add 1 additional cup for a thinner Minestrone)
  • 1 (15 ounce) can diced tomatoes, with liquid
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1/2 cup vegetable or tomato juice
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 4 fresh basil leaves, diced
  • 1/2 cup Parmigiano Reggiano or Parmesan


1- Apart from kale, basil, and parmesan, put into a slow cooker all ingredients. On low heat, cook           covered 5 to 6 hours and 3 to 4 hours on high.
2- Add kale, when the minestrone is cooked. Bring back the lid of the slow cooker until the kale is softened in about 5 minutes.
3- As the minestrone is ready to be served, scatter the top of each bowl with a little extra-virgin olive. 4- Sprinkle with Parmesan, Parmigiano Reggiano and fresh basil.
5- Half an hour before the end of cooking, add 1 cup of whole wheat penne pasta (optional).


Nutritional information

Yields: 6 servings | Serving Size: 1/6th of recipe | SmartPoints: 8

Calories: 240 | Total Fat: 14 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 250 mg | Carbohydrates: 22 g | Dietary Fiber: 5 g | Sugars: 8 g | Protein: 8 g

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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