Go Back
Print

Slow Cooker Vegetarian Minestrone

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 250
A hearty and nutritious vegetarian minestrone soup cooked effortlessly in a slow cooker, perfect for a comforting meal.

Ingredients

Vegetables and Broth

  • 6 cups vegetable broth
  • 1 can crushed tomatoes (28 oz)
  • 1 can kidney beans (15 oz), drained
  • 1 large onion, chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup green beans, chopped
  • 1 small zucchini, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley
  • 1.5 teaspoons dried oregano
  • 1 teaspoon salt
  • 0.75 teaspoon dried thyme
  • 0.25 teaspoon black pepper
  • 0.5 cup elbow macaroni
  • 4 cups fresh spinach

Parmesan cheese, for serving

Instructions 

  • Add all ingredients except pasta and spinach into the slow cooker, stir well.
  • Cook on LOW for 6–8 hours until vegetables are tender.
  • Cook pasta separately until al dente, then stir into the soup with spinach and heat through.
  • Ladle into bowls and top with grated Parmesan cheese.

Notes

You can add other vegetables or adjust seasonings to taste.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: vegetarian