Comfort food wouldn’t be complete without this Slow-Cooker Minestrone Soup! Each bite is filled with good for you ingredients, leaving you nourished and with a full, satisfied stomach. The vegetable broth mixes with the cans of diced tomato and paste to make a slightly thick, tasty broth. Bits of carrots, green beans, celery, zucchini, spinach, onion, beans, and pasta swim together to make each bite more appetizing. This delicious soup is sure to become one of your favorites, especially because it’s gluten-free, refined sugar-free, clean-eating, and easy!

Slow-Cooker Minestrone [Vegan, Gluten-Free, Refined Sugar-Free]


Cooking Time




  • 4 cups low-sodium organic vegetable broth
  • 3 cups filtered water (or more broth if you prefer)
  • 2 14.5-ounce cans petite diced tomatoes, no salt added
  • 1 15-ounce can great northern beans or cannellini beans, drained and rinsed
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1 6-ounce can tomato paste
  • 1 medium yellow or white onion, diced
  • 2 cups carrots, chopped (about 4 carrots)
  • 2 cups fresh green beans, cut small (You can also use frozen or canned)
  • 2 cups fresh spinach, chopped
  • 1 1/4 - 1 1/2 cup zucchini, chopped (one small zucchini)
  • 1 cup celery, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 bay leaves (optional)
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary, crushed
  • 1/2 - 3/4 teaspoon black pepper, to taste
  • 1 teaspoon kosher salt, or to taste
  • 1 1/2 - 2 cups gluten-free shell pasta, or another shape you prefer


  1. Add the broth, water, petite diced tomatoes, tomato paste, celery, carrots, onion, green beans (only if using fresh), and spices/herbs in a 7 quart or 8 quart slow-cooker and stir everything together.
  2. Set the two bay leaves on top and secure the lid and cook on low for 6-8 hours or on high for 3-4 hours.
  3. Once done, turn the heat to high (if it isn’t already), and remove the bay leaves.
  4. Add in the zucchini, pasta, great northern beans, and dark red kidney beans and stir everything together. If you’re using frozen or canned green beans you can add them in at this time as well.
  5. Secure the top and cook for an additional 20-30 minutes, or until the pasta has softened. The time will differ depending on the type of pasta you use.
  6. Lastly, turn off the heat and stir in the spinach and let it sit for 5 minutes. Then, serve up!


Store any leftovers in airtight containers in the refrigerator for 4-5 days or in the freezer for 2-3 months! To reheat, add the soup in a saucepan and reheat gently on the stovetop. You can also reheat it in the microwave in 30 second intervals.