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White bowls filled with vegetable soup.
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Vegan Minestrone Soup

5 from 1 vote

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes



  • 1 cup carrots chopped
  • 1 cup celery sliced
  • 1 1/2 cups yellow onion diced
  • 1 (28 ounce) can fire roasted diced tomatoes with juices
  • 2 tablespoons tomato paste
  • 3/4 cup nutritional yeast
  • 6 cloves garlic minced
  • 2 bay leaves
  • 4 teaspoons Italian seasoning
  • 1 pinch red pepper flakes
  • 6 cups low sodium vegetable broth
  • 1/2 teaspoon salt
  • 1 (15 ounce) can red kidney beans drained and rinsed
  • 1 (15 ounce) can cannellini beans drained and rinsed
  • 2 cups sweet potato diced
  • 1 1/2 cups dried ditalini or other small pasta
  • 2 cups zucchini chopped
  • 4 cups baby spinach chopped


  • Add all ingredients except the pasta, zucchini and spinach to a 6 qt. slow cooker bowl. Stir to combine. Cook on low for 8 hours.
  • 25 minutes before ready, stir in the pasta, zucchini and spinach and cook for the last 30 minutes, or until pasta is tender.
  • Serve immediately with vegan parmesan and salt and pepper to taste.


Calories: 352kcal | Carbohydrates: 70g | Protein: 20g | Fat: 1g | Sodium: 669mg | Fiber: 17g | Sugar: 11g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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5 from 1 vote
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