Slow Cooker Vegetarian Minestrone

Name: Slow Cooker Vegetarian Minestrone
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, sliced; 2 celery stalks, sliced; 4 garlic cloves, minced; 1 large zucchini, diced; 14 oz canned diced tomatoes; 2 cups canned tomato sauce; 4 cups low-sodium vegetable broth; 2 cans cannellini beans (or kidney beans, 15 oz), drained, rinsed; 1 cup green beans (fresh or frozen), cut in thirds; 2 tsp Italian seasoning; 2 bay leaf; 1 tsp salt; 1/2 tsp black pepper; 2/3 cup ditalini pasta (or small elbow macaroni); 2 cups baby spinach; 1/4 cup fresh flat-leaf parsley, chopped

A hearty Italian vegetable soup packed with cannellini beans, zucchini, carrots, and ditalini pasta in a garlicky tomato broth. Everything simmers hands-free all day for a deeply flavorful, nourishing bowl.

380 minEasyServes 6240 cal/serving

ItalianSoupSlow CookerVeganHigh FiberDairy-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
1 large zucchini, diced
14 oz canned diced tomatoes
2 cups canned tomato sauce
4 cups low-sodium vegetable broth
2 cans cannellini beans (or kidney beans, 15 oz), drained, rinsed
1 cup green beans (fresh or frozen), cut in thirds
2 tsp Italian seasoning
2 bay leaf
1 tsp salt
1/2 tsp black pepper
2/3 cup ditalini pasta (or small elbow macaroni)
2 cups baby spinach
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Combine 2 tbsp olive oil, 1 medium diced yellow onion, 2 medium sliced carrots, 2 sliced celery stalks, 4 minced garlic cloves, 1 large diced zucchini, 14 oz canned diced tomatoes, 2 cups canned tomato sauce, 4 cups low-sodium vegetable broth, 2 cans drained, rinsed cannellini beans (or kidney beans, 15 oz), 1 cup cut in thirds green beans (fresh or frozen), 2 tsp Italian seasoning, 2 bay leaf, 1 tsp salt, and 1/2 tsp black pepper in the slow cooker. Stir to combine.
2

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the vegetables are tender.
3

About 30 minutes before serving, remove and discard the bay leaf. Stir in 2/3 cup ditalini pasta (or small elbow macaroni). Increase heat to HIGH if on LOW, cover, and cook until pasta is tender, about 20-30 minutes.
4

Stir in 2 cups baby spinach and let wilt for 5 minutes.
5

Taste and adjust seasoning. Ladle into bowls and garnish with 1/4 cup chopped fresh flat-leaf parsley.

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Questions

How do I know when Slow Cooker Vegetarian Minestrone is done?

Go by the cues in the method rather than the clock. Step 2: cook until the vegetables are tender. Step 3: cook until pasta is tender.

Why salt and drain the vegetables in Slow Cooker Vegetarian Minestrone?

Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for Italian seasoning in Slow Cooker Vegetarian Minestrone?

The entry for Slow Cooker Vegetarian Minestrone calls for 2 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use dried beans instead of canned in Slow Cooker Vegetarian Minestrone?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Slow Cooker Vegetarian Minestrone uses 2 cans cannellini beans (or kidney beans, 15 oz), drained, rinsed.

Can I make Slow Cooker Vegetarian Minestrone ahead?

Yes, it takes well to being made ahead. Refrigerate Slow Cooker Vegetarian Minestrone for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The pasta will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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