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Crockpot Vegan Minestrone Soup 3

Crockpot Vegan Minestrone Soup

  • Author: Dietitian Debbie
  • Prep Time: 20 Min
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6-7
  • Category: Entree, Main Dish
  • Cuisine: Vegan

Description

This crockpot vegan minestrone soup couldn’t be any easier to make and is packed with plant-based protein and fiber. 


Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (~1 small onion)
  • 1 cup chopped celery (~2-3 stalks)
  • 1 cup peeled and chopped carrots (~2 carrots)
  • 4 cloves garlic, minced
  • 1 (15 oz.) can chickpeas, drained
  • 1 (15 oz.) can cannellini white beans, drained 
  • 2 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/8 teaspoon dried red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 dried bay leaves
  • 8 cups (2 quarts) vegetable broth
  • 1 (24 oz.) can diced fire roasted tomatoes
  • 1 1/2 cups chopped zucchini (~1 medium zucchini)
  • 1 small bunch lacinato kale, stems removed, chopped
  • 1 1/2 cup dried macaroni noodles

Instructions

Add all of the ingredients from olive oil to zucchini to a crockpot and stir to combine. Turn crockpot onto high for 8 hours.

At 6 hours, add the kale and macaroni noodles. Cover with lid again and let finish cooking the final 2 hours.

Add more salt and black pepper to taste if needed.


Notes

Note you can lower the sodium content by using low sodium canned beans and low sodium broth.


Nutrition

  • Serving Size: 1/6 th Recipe
  • Calories: 339 kcals
  • Sugar: 10.5 g
  • Sodium: 1720 mg
  • Fat: 6.5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 11 g
  • Protein: 14 g
  • Cholesterol: 0 mg