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

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.

Questions

Can I make Slow Cooker Vegetarian Minestrone gluten-free?

Yes. The gluten in this entry is 2/3 cup ditalini pasta (or small elbow macaroni). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Slow Cooker Vegetarian Minestrone ahead?

Yes, it takes well to being made ahead. Refrigerate it 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.

Can I halve or double Slow Cooker Vegetarian Minestrone?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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