Crockpot Vegan Minestrone Soup Recipe
Crockpot Vegan Minestrone Soup is a hearty, healthy, and easy slow cooker meal packed with veggies, beans, and Italian flavors.
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.
