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Slow Cooker Winter Minestrone


There is nothing better than the smell of a warm and hearty soup in your slow cooker! Wild rice, cannelini beans and vegetable make this soup a hearty meal to warm up with on a cold winter day!

Winter Minestrone

Author/Source: www.generationyfoodie.com

Lisa @ onceamonthmeals.com


  • 1 Tablespoon olive oil
  • 1.25 cup onion, chopped
  • 1 cup leeks, chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, chopped
  • 1 cup celery, chopped
  • 1 teaspoon salt
  • 1.5 teaspoonblack pepper
  • 1.25 cups wild rice, uncooked
  • 16 oz diced tomatoes
  • 6 cups vegetable broth
  • 2 teaspoon oregano
  • 1.5 cups cannelini beans


Place all ingredients into slow cooker and stir to combine.  Cook on low for 4-6 hours.

Freezing Directions:

Allow to cool completely.  Divide among quart freezer bags, label and freeze.  To serve, reheat in microwave or stovetop. 

Servings: 6


**conversion chart image provided by Erik Spiekermann

6 Responses to “Slow Cooker Winter Minestrone”

  1. Stephanie says:

    In the recipe, are the cannellini beans already canned/cooked or dry/uncooked? Thanks. Looks delicious.

  2. Dara says:

    Thanks for featuring my recipe! This version looks delicious.

  3. The Omnivore says:

    I love the inclusion of leeks! I make a similar minestrone, on the stovetop, but I’m definitely going to try it in the slow cooker now!

  4. Brandie says:

    Can I freeze this before I cook and then do the 4-6 hours after its been frozen? Would I just throw all ingredients in a bag un cooked?

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