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Vegan Minestrone Soup
Prep Time:
15
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
15
minutes
minutes
Servings:
6
servings
Ingredients
▢
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
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 30 minutes, or until pasta is tender.
Serve immediately with vegan parmesan and salt and pepper to taste.
Nutrition
Calories:
352
kcal
|
Carbohydrates:
70
g
|
Protein:
20
g
|
Fat:
1
g
|
Sodium:
669
mg
|
Fiber:
17
g
|
Sugar:
11
g