Description
This Vegan Crockpot Minestrone Soup is a slow-cooked Italian classic packed with wholesome vegetables, kidney beans, and aromatic herbs. It’s hearty, nourishing, and entirely plant-based, making it perfect for a comforting dinner. The soup simmers gently in the crockpot, allowing flavors to meld beautifully over several hours, resulting in a rich, flavorful meal that’s easy to prepare and enjoy.
Ingredients
Vegetables
- 1 cup diced carrots
- 1 cup zucchini, chopped
Beans & Canned Goods
- 1 can diced tomatoes (14.5 oz)
- 1 cup cooked kidney beans
Liquids & Seasonings
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- Salt & pepper, to taste
Instructions
- Prepare Ingredients: Gather and measure all your ingredients including diced carrots, chopped zucchini, canned diced tomatoes, cooked kidney beans, vegetable broth, Italian seasoning, salt, and pepper.
- Add to Slow Cooker: Place all ingredients into the slow cooker pot, ensuring they are evenly distributed for balanced cooking.
- Cook Soup: Cover the slow cooker and set it to Low heat for 6–7 hours or High heat for 3–4 hours, allowing the vegetables and beans to soften and flavors to meld thoroughly.
- Final Stir and Seasoning: Before serving, stir the soup well. Taste and adjust the seasoning by adding more salt, pepper, or Italian seasoning as desired.
- Optional Add-in: For added texture, you can add a small amount of pasta or quinoa about 30 minutes before serving, letting it cook directly in the soup.
Notes
- Add small pasta or quinoa 30 minutes before serving for extra texture and heartiness.
- You can substitute kidney beans for other beans like cannellini or chickpeas based on preference.
- For a thicker soup, reduce the amount of vegetable broth slightly or cook uncovered for last 30 minutes.
- Leftovers keep well in the fridge for 3-4 days and freeze beautifully for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup / Dinner
- Method: Slow Cooking
- Cuisine: Italian
