Crockpot Vegan Minestrone Soup is the kind of meal that makes you breathe a little easier on busy days. No sautéing, no fussing—just throw everything into the slow cooker, give it a stir, and let the magic happen while you do literally anything else.
This comforting soup is rich, nourishing, and full of vibrant vegetables with a robust tomato essence. It’s got that rustic, homemade vibe that feels like a hug, especially on chilly days—or anytime you need something soul-soothing and satisfying.
Loaded with hearty beans, tender vegetables, and just enough seasoning to keep things interesting, this is one of those plant-based meals that truly doesn’t miss the meat. You can add pasta for a little extra oomph, or skip it and keep things light and chunky.
Top it off with a sprinkle of your favorite vegan parmesan or a drizzle of olive oil, and you’ve got a bowl that tastes like it’s been slowly cooking all day, even though you hardly had to do a thing.
Looking to make it a complete meal? A simple grilled flatbread or crisp side salad makes the perfect pairing. Cozy, easy, and 100% satisfying.
Wondering What Makes This Special?
This crockpot vegan minestrone soup isn’t just easy—it’s your new weeknight lifesaver. Place all the ingredients into the slow cooker in the morning, set it to low heat, and allow it to cook throughout the day as you carry on with your routine. Six hours later? You’ve got a hearty, nourishing soup that tastes like it simmered on the stove all day.
What makes this recipe stand out is how the slow cooking process coaxes out deep, rich flavors from simple ingredients. The veggies become perfectly tender, the beans soak up all that savory broth, and the herbs infuse every spoonful with cozy, comforting vibes.
Best part? It’s endlessly customizable. Got leftover greens, a handful of pasta, or seasonal produce to use up? This soup welcomes it all. Whether you like it chunky, spicy, or with a sprinkle of nutritional yeast on top, it’s an easy recipe to make your own.
What You’ll Need and Substitutions
- Vegetable Broth – Store-bought works great, but homemade adds extra depth if you’ve got the time.
- Tomato Sauce & Tomato Soup – These create a rich, flavorful tomato base. Crushed tomatoes can work too.
- Water – Helps adjust the soup’s consistency.
- Carrots, Celery & Onion – Classic aromatics. No need to sauté—just chop and toss them in.
- Zucchini & Green Beans – Traditional picks, but feel free to use any seasonal veggies you have.
- Kidney & Cannellini Beans – Add heartiness and protein. Chickpeas or black beans are great swaps.
- Garlic, Italian Seasoning, Garlic Salt & Black Pepper – Flavor boosters. Customize the flavor by adding your favorite herbs and spices to suit your taste.
- Ditalini Pasta – Any small pasta works. If you like a soup with more broth, consider cooking the ingredients separately.
- Fresh Parsley – Adds brightness at the end. Basil or rosemary are nice, too.
Tips for Cooking
Pasta on the Side Is a Game-Changer
When making a big batch of crockpot vegan minestrone, keep the pasta separate. Trust me—it makes a difference! Pasta tends to soak up the broth over time and can get overly soft. Boil it fresh and mix it into your bowl right before serving. This way, every bowl tastes like it was made on the spot.
Do a Little Prep the Night Before
If your mornings are anything like mine—busy and a bit chaotic—prepping ahead is a lifesaver. Chop up all your veggies the night before, and toss your herbs, spices, and beans into a reusable bag or container. That way, in the morning, it’s just a quick dump into the crockpot and you’re done. Enjoy your day while dinner prepares itself.
Customize It With Add-Ins You Love
This offers plenty of space for creativity. Try stirring in a handful of baby spinach right at the end for a fresh, nutrient-packed boost. If you’re craving something extra hearty, throw in some plant-based meatballs or even crumbled tempeh. And don’t sleep on finishing touches—stir in a spoonful of vegan pesto or squeeze in fresh lemon juice before serving. It brightens the whole dish and takes it to the next level.
Crockpot Vegan Minestrone Soup Recipe
Equipment
- Crockpot
- Knife
Ingredients
- 1 (32 oz) box vegetable broth
- 3 ½ cups tomato sauce
- 1 (10.75 oz) can condensed tomato soup
- 2 cups water
- 2 celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 medium onion, chopped
- 1 medium zucchini, chopped
- 1 can (15.5 oz) kidney beans, drained and rinsed
- 1 can (15.5 oz) cannellini beans, rinsed and drained
- 1 can (14.5 oz) green beans, drained
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 ⅕ cups uncooked ditalini pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Pour the vegetable broth, tomato sauce, tomato soup, and water into your slow cooker. Mix thoroughly to make sure all the ingredients are evenly blended.
- Next, add in the chopped celery, diced carrots, onion, zucchini, canned beans, green beans, and minced garlic. Sprinkle in your seasonings—think dried basil, oregano, thyme, a pinch of salt, and a bit of black pepper. Stir gently to combine.
- Set your slow cooker to High for about 4 hours or let it simmer away on Low for 6 hours—whatever fits your day best.
- About 30 minutes before it’s done, stir in your pasta (small shells or ditalini work great here). Let it cook on High for that last half hour, just until the pasta is soft and everything smells amazing.
- Just before serving, add a sprinkle of freshly chopped parsley on top to enhance both the color and the flavor. Grab a bowl, maybe a slice of crusty bread on the side, and enjoy a hearty, cozy meal that’s 100% plant-based and full of love.
