Crock Pot Vegetarian Minestrone Soup
Cozy up with a bowl of hearty Crock Pot Vegetarian Minestrone Soup, a nourishing, flavor-packed meal that’s as effortless as it is comforting. Brimming with vibrant veggies like zucchini, red bell peppers, and spinach, plus protein-rich kidney and cannellini beans, this slow-cooked classic is a wholesome vegetarian twist on an Italian favorite. With a medley of aromatic herbs, tender pasta, and a savory vegetable broth, this recipe is ideal for busy days—just set it and forget it! Perfect for meal prepping and customizable with your favorite greens or pasta shapes, this soup is a satisfying crowd-pleaser that’s great for cozy dinners, leftovers, or freezer-friendly meals. Don’t forget the fresh parsley and Parmesan garnish for a finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 28 ounces canned diced tomatoes (with juices)
- 6 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup small pasta (like macaroni or ditalini)
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped
- grated Parmesan cheese (optional)
Instructions
In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for 5 minutes until softened.
Stir in the garlic and cook for 1 more minute until fragrant.
Transfer the sautéed mixture to a crock pot.
Add the zucchini, red bell pepper, canned diced tomatoes (with their juices), vegetable broth, kidney beans, cannellini beans, thyme, oregano, bay leaf, salt, and black pepper to the crock pot. Stir to combine.
Cover and cook on low for 7-8 hours or on high for 3-4 hours until the vegetables are tender.
30 minutes before the cooking time ends, add the pasta to the crock pot and stir well.
10 minutes before the cooking time ends, stir in the chopped spinach or kale until wilted.
Remove the bay leaf and adjust seasoning with additional salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired. Serve hot.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 56.0 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6060 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
