Crockpot Minestrone Soup
Servings: 8 servings
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.
Nutrition
Calories: 280kcal | Carbohydrates: 50g | Protein: 15g | Fat: 5g | Sodium: 624mg | Fiber: 12g | Sugar: 10g