Slow Cooker Minestrone With Pesto
Prep time
Cook time
Total time
Serves: 8-10 servings
  • ¼ cup butter
  • 1 medium onion, diced
  • 6 stalks celery, sliced
  • 2 cups diced carrots
  • 2 (32 oz) containers chicken stock
  • ½ cup red wine
  • 1 can (14.5 oz) diced tomatoes, liquid included
  • 2 cans (14.5 oz-16 oz) white northern beans, drained
  • 1 (8 oz) can tomato paste
  • 5 tablespoons minced garlic
  • 2 bay leaves
  • 3 teaspoons salt
  • 1 ½ teaspoons pepper
  • 1 cup fresh green beans (optional)
  • 1 zucchini, thickly sliced
  • 8 ounces elbow macaroni (use gluten free noodles for this to be gluten free!)
  • Fresh pesto
  • Fresh parmesan cheese
  • Optional: fresh spinach
  1. Add butter, onion, celery and carrots to a large slow cooker. Cook on high for 1 hour (alternatively you can cook in a pan over medium heat for 10 minutes until softened and add to slow cooker if you won't be home.)
  2. Add chicken stock, wine, tomatoes, beans, tomato paste, garlic, bay leaves, salt and pepper. If adding green beans add here if you like them very tender or at end if you prefer firmer.
  3. Cook on high for 3 hours or low for 6 hours.
  4. minutes before you are ready to serve add zucchini to slow cooker and cook pasta in a large stockpot. Drain and add to slow cooker.
  5. Serve with pesto, parmesan and fresh spinach if desired.
Recipe by The Adventure Bite at