Slow cooker vegetarian minestrone –Warm up your day with this delightful, hearty, and nutritious Slow Cooker Vegetarian Minestrone Soup! Bursting with flavors and packed full of wholesome ingredients, this recipe is perfect for a cozy dinner or a light lunch. With minimal effort and maximum taste, it’s a must-try for soup lovers and vegetarians alike!
Slow Cooker Vegetarian Minestrone Soup
This comforting soup is filled with fresh vegetables, beans, and pasta, simmered to perfection in a savory broth. Plus, it’s made in a slow cooker, allowing the flavors to meld beautifully without much hands-on time. Let’s jump into the ingredients and instructions!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup chopped spinach or kale
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the sautéed onion and garlic mixture to the slow cooker.
- Combine the carrots, celery, zucchini, green beans, spinach, diced tomatoes, and vegetable broth in the slow cooker.
- Stir in the kidney beans, small pasta, dried basil, dried oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables and pasta are tender.
- Taste and adjust the seasoning if necessary. Serve hot and enjoy your healthy, hearty soup!
This Slow Cooker Vegetarian Minestrone Soup is not only simple to prepare but is also a fantastic way to get your daily servings of vegetables. Enjoy it as a standalone dish or pair it with some crusty bread for a complete meal. Happy cooking!