Crockpot Minestrone Soup
This hearty plant-based soup is loaded with vegetables, and a breeze to cook in the crockpot!
Servings 8 people
Ingredients
- 1 yellow onion diced
- 4 large carrots peeled and chopped
- 3 celery stalks chopped
- 2 large russet potatoes chopped
- 1/2 lb green beans trimmed and chopped into 1/2 inch pieces
- 4 cloves garlic minced
- 1 (14 oz) can crushed tomatoes
- 1 (16 oz) can petite diced tomatoes
- 4 cups vegetable stock
- 1 bay leaf
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground black pepper
- 1 medium zucchini chopped
- 1 (16 oz) can kidney beans drained and rinsed
- 1 (16 oz) can cannellini or other white beans drained and rinsed
- 1 cup ditalini or other tubular pasta dry
Instructions
- Add onion, carrots, celery, potatoes, green beans, garlic, crushed tomatoes, petite diced tomatoes, vegetable stock, bay leaf, and all seasonings to crockpot.
- Cover and cook on low for 6-8 hours (or high for 3-4 hours).
- After cook time is over, add zucchini, kidney beans, cannellini beans, and pasta and cook on high for an additional 15 minutes, or until pasta is tender.
Video
Notes
- To make this recipe vegan, use your favorite vegan pasta.
- To make this recipe gluten-free, use your favorite gluten-free pasta.
- Canned green beans can be used instead of fresh if desired, add during last 15 minutes of cook time.
- For easier prep the day of, cut up all the vegetables in advance (just don't put the chopped potatoes in the refrigerator or they'll taste sweet).
- If you're really in a rush, you can use a bag of frozen mixed vegetables instead of all the fresh veggies. Add during the last 15 minutes of cook time.