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Slow Cooker Vegetarian Minestrone

This slow cooker minestrone soup is ideal for a weeknight family dinner! Slow cooking the beans, veggies, and spices allow the flavors to intensify, delivering a delicious, hearty meal that everyone's sure to enjoy.

Basic Details:

Prep time:

20 mins

Cook Time:

6 hrs 30 mins

Total Time:

6 hrs 50 mins

Servings:

8

Yield:

230298 Ddmfs Slow Cooker Vegetarian Minestrone 3x4 0067 A31f18c96a0e44879c22b30aed0fde0a (1)

Ingredients

Original recipe (1X) yields 8 servings

  • 6 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, drained
  • 1 large onion, chopped
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 cup green beans
  • 1 small zucchini, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon salt
  • ¾ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ½ cup elbow macaroni
  • 4 cups chopped fresh spinach
  • ¼ cup finely grated Parmesan cheese, or more to taste

Directions

  1. Gather all ingredients.

    All ingredients gathered to make slow cooker vegetarian minestrone soup.

  2. Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.

    All ingredients mixed together in slow cooker.
     

    Ingredients cooked on low for six hours.

  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

    Elbow macaroni cooked and strained.

  4. Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.

    Elbow macaroni mixed into the slow cooker.

  5. Ladle into bowls and sprinkle with Parmesan cheese.

    High angle, looking at a bowl of slow cooker vegetarian minestrone soup, topped with parmesan cheese.

Cook’s Note

One 10-ounce package of frozen spinach (thawed and squeezed dry) can be substituted for the fresh spinach.

You can use either white or red kidney beans.

Serve with a green salad and garlic bread for dipping.

Nutrition Facts (per serving)

Calories

138

Fat

2g

Carbs

25g

Protein

7g