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Who says soup is only for cold weather?
This Slow Cooker Summer Minestrone is loaded with fresh vegetables, chickpeas, tomatoes, zucchini and herbs, but unlike the hearty minestrone I crave in winter, I often enjoy this version at room temperature, just as many Italians do.
A drizzle of good olive oil.
A sprinkle of grated Parmesan.
Maybe a slice of crusty bread on the side.
Simple perfection.
And while it tastes wonderful served hot, I find it especially refreshing during the warmer months when I want something nourishing without feeling weighed down.
Why You’ll Love This Recipe
- Loaded with vegetables
- Easy slow cooker recipe
- Naturally vegetarian
- Great for meal prep
- Delicious hot, warm, or at room temperature
- Easy to customize
- Freezer friendly
Ingredients and Substitutions
Tomatoes
Fresh garden tomatoes are wonderful here. But canned crushed tomatoes work beautifully too and are often what I use.
Chickpeas
Chickpeas add protein and fiber.
Not a fan?
Substitute:
- Cannellini beans
- Great Northern beans
- Kidney beans
- Pinto beans
Carrots, Potatoes, Celery and Onion
The classic soup foundation. No need to be exact here. Add a little more or a little less depending on what you have.
Red Bell Pepper
Adds sweetness and color. Yellow or orange peppers work just as well.
Zucchini
A summer favorite. Yellow squash can easily be substituted.
Vegetable Broth (affiliate link) or Water
Either works. Broth adds more flavor, but I’ve made this soup both ways.
Rice
A little rice helps give the soup body. White rice cooks quickly at the end. Brown rice can be substituted if you prefer whole grains.
Fresh Basil
Stirred in at the end for freshness and bright flavor.
How to Make Slow Cooker Summer Minestrone
Ideal Slow Cooker Size: 5 to 6 quarts
Step 1: Add to the slow cooker:
- Tomatoes
- Chickpeas
- Carrots
- Potatoes
- Onion
- Celery
- Garlic
- Bell pepper
- Zucchini
- Water or broth
- Salt and pepper
Stir well.
Step 2: Cover and cook:
- LOW for 8 to 9 hours
- HIGH for 4 to 5 hours
until all the vegetables are tender.
Step 3: Stir in the rice. Cover and cook on HIGH for another 30 minutes, or until the rice is tender.
Step 4: Stir in the fresh basil. Taste and adjust the seasoning.
Serve hot, warm, or allow to cool to room temperature.
If desired, drizzle each serving with a little olive oil and sprinkle with freshly grated Parmesan.
Recipe Notes
One of my favorite things about this soup is how adaptable it is.
If chopping vegetables feels relaxing and meditative, use fresh vegetables.
If not?
Frozen vegetables work beautifully too. No judgment here.
Variations
Different Beans
- Cannellini beans
- Kidney beans
- Pinto beans
- Great Northern beans
Different Grains
- Brown rice
- Small pasta
- Farro
- Barley
More Vegetables
- Green beans
- Spinach
- Kale
- Yellow squash
- Mushrooms
Brighten the Flavor
Just before serving add:
- A squeeze of lemon juice
- Red wine vinegar
- Balsamic vinegar
How Many Calories and WW Points?
According to my calculations each serving has 191 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
How I Love to Serve It
One of my favorite ways to enjoy this soup is the Italian way—at room temperature.
With:
- A drizzle of extra virgin olive oil (affiliate link)
- Fresh Parmesan
- Crusty bread
Simple food at its best.
A Bowl of Summer
This soup reminds me that simple food doesn’t have to be boring.
A few fresh vegetables. A handful of pantry ingredients. A slow cooker.
And dinner quietly takes care of itself.
If you’ve made this Slow Cooker Summer Minestrone, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Summer Minestrone
Ingredients
- 2 cups fresh chopped tomatoes or canned crushed tomatoes
- 14 ounces canned garbanzo beans, rinsed and drained
- 4 medium carrots, peeled and chopped (about 1 cup)
- 2 medium potatoes, peeled and chopped (about 1-1/2 cups)
- 2 medium onions chopped (about 1 cup)
- 2 large celery stalks, chopped (about 1 cup)
- 2 cloves garlic, chopped
- 1 large red bell pepper, chopped (about 1 cup)
- 1 medium zucchini, chopped (about 1-1/2 cups)
- 6 cups water or vegetable broth (affiliate link)
- Salt and fresh ground black pepper
- 1/2 cup long-grain white rice
- 1 cup chopped fresh basil
- Extra-virgin olive oil, for serving, if desired
- Fresh grated Parmesan cheese, for serving, if desired
Instructions
- Ideal Slow Cooker Size: 5- to 6-Quart.
- Combine the tomatoes, garbanzo beans, carrots, potatoes, onions, celery, garlic, bell pepper, zucchini, water, 1 teaspoon salt and black pepper to taste, stirring well.
- Cover and cook on LOW for 8 – 9 hours or on HIGH for 4 – 5 hours, or until the vegetables are tender.
- Stir in the rice. Cover and cook on HIGH, 30 minutes longer, or until the rice is tender and the soup is thick.
- Stir in the basil and let the soup cool to room temperature.
- Taste and add more salt and pepper to suit your tastes. Spoon into bowls. Serve with a drizzle of olive oil and sprinkling of Parmesan if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) One of my favorite things about this soup is how adaptable it is. If chopping vegetables feels relaxing and meditative, use fresh vegetables. If not? Frozen vegetables work beautifully too. No judgment here.
Variations
Different Beans- Cannellini beans
- Kidney beans
- Pinto beans
- Great Northern beans
- Brown rice
- Small pasta
- Farro
- Barley
- Green beans
- Spinach
- Kale
- Yellow squash
- Mushrooms
- A squeeze of lemon juice
- Red wine vinegar
- Balsamic vinegar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had lots of fresh vegetables from garden so I doubled the recipe except for adding a cup of rice instead of 1/2 a cup and turned it into stewuop (stew/soup). Added chicken broth to thin it out. It was sooo good after adding the olive oil & parm cheese. Thought I was back in Italy.
I wasn’t too sure about room temperature soup, but this one’s a keeper, especially on warm summer evenings! My kids actually liked it too, which is always a plus. Thanks for sharing!
Love this recipe It’s so easy and delicious
Can I freeze this? Thanks!
Hi Olivia, I’ve never frozen this but believe it will be fine. ~Martha
This is so yummy, and a hit with my husband. The fresh basil is rocks it. It is on the “make again” list.
Thanks for letting me know Charlene! It’s on my list to make this week too 🙂 ~Martha