Indulge in a warm and comforting bowl of Vegan Slow Cooker Minestrone Soup, packed with hearty vegetables, beans, and savory herbs. This classic Italian soup is not only delicious but also incredibly nutritious, making it the perfect meal for any occasion. Let your slow cooker do the work while you enjoy the delicious aroma that fills your kitchen.
Vegan Slow Cooker Minestrone Soup is a wholesome and satisfying meal that’s perfect for busy days. It’s loaded with nutrient-rich vegetables, beans, and pasta, making it a balanced and filling option for lunch or dinner.
I love making this soup during the colder months when I crave something warm and comforting. It’s also a great way to sneak in extra veggies into your diet. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your routine, this soup is sure to become a favorite.
Cuisine: Vegan
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low, 3-4 hours on high
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Ingredients:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups baby spinach, chopped
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Serving bowls
Instructions:
- In the slow cooker, combine the diced onion, diced carrots, diced celery, minced garlic, diced tomatoes, white beans, vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the pasta and chopped spinach.
- Cover and cook for an additional 30 minutes, or until the pasta is tender.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
Vegan Slow Cooker Minestrone Soup
Ingredients
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 1 can 14 oz white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta such as ditalini or elbow
- 2 cups baby spinach chopped
- Fresh parsley for garnish
Instructions
- In the slow cooker, combine the diced onion, diced carrots, diced celery, minced garlic, diced tomatoes, white beans, vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the pasta and chopped spinach.
- Cover and cook for an additional 30 minutes, or until the pasta is tender.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- Calories: 180
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
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