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Crockpot Minestrone Soup
This crockpot minestrone soup is packed with vegetables, rich in protein and is made in the slow cooker for an easy comfort food meal the whole family will love.
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 teaspoon salt
- 1 (15 ounce) can kidney beans drained and rinsed
- 1 (15 ounce) can cannellini beans drained and rinsed
- 2 cups green beans canned or frozen
- 4 tablespoon tomato paste
- 1 (28 ounce) can petite diced tomatoes
- ¼ cup nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 bay leaves
- 6 cups low-sodium vegetable broth
- ¾ cup ditalini pasta uncooked
- 1 small zucchini diced
- 2 cups spinach fresh or frozen
For serving
- parmesan I use non-dairy to make this soup vegan
Instructions
- 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 25-30 minutes, or until pasta and zucchini is tender.
- Serve immediately with parmesan and salt and pepper to taste.
Last step!Please consider Leaving a review + commenting letting me know how you liked this recipe!
- Broth: Can use vegan chicken broth or regular chicken broth if not vegetarian.
Nutrition
Calories: 280kcal | Carbohydrates: 50g | Protein: 15g | Fat: 5g | Sodium: 624mg | Fiber: 12g | Sugar: 10g
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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