If you adore cozy, hearty soups but want to keep things plant-based and effortless, this Vegan Crockpot Minestrone Soup Recipe will quickly become your new favorite. Imagine a slow cooker filled with a vibrant medley of beans, fresh vegetables, and tender pasta, all soaking up rich Italian flavors as it simmers gently throughout the day. The beauty of this recipe lies in its simplicity—just toss everything in, set the timer, and come back to a warm, nourishing bowl that’s perfect for any occasion. It’s a delicious and wholesome way to enjoy minestrone without spending all day in the kitchen.
Ingredients You’ll Need
This recipe calls for a handful of essential ingredients that work harmoniously to deliver that authentic, soul-satisfying minestrone experience. Each component contributes to the taste, texture, and color, making this soup as beautiful as it is flavorful.
- 4 cups vegetable broth: Provides a savory base packed with rich vegetable goodness to bring depth to the soup.
- 1 can kidney beans, drained: Adds protein and creaminess, making the soup filling and hearty.
- 1 can diced tomatoes: Introduces a bright, tangy note and vibrant color.
- 1 cup chopped carrots: Brings natural sweetness and texture that balances the savory broth.
- 1 cup zucchini, diced: Adds moisture and subtle freshness to lighten up the soup.
- 1 cup small pasta: The classic minestrone signature that makes it comforting and nostalgic.
- 1 tbsp olive oil: Infuses the soup with a lovely richness and silky mouthfeel.
- 1 tsp Italian seasoning: A fragrant blend of herbs that ties all the flavors together beautifully.
How to Make Vegan Crockpot Minestrone Soup Recipe
Step 1: Combine Ingredients in the Crockpot
Start by adding the vegetable broth, kidney beans, diced tomatoes, chopped carrots, zucchini, olive oil, and Italian seasoning into your slow cooker. The magic of the crockpot allows these flavors to gradually meld while you tend to other things, making this recipe a true hands-free delight.
Step 2: Set and Cook
Cover the crockpot and cook the mixture on Low for 6 to 7 hours or on High for 3 to 4 hours. This slow, steady simmering helps all the ingredients develop their full flavors, creating a rich, comforting broth that’s the heart of this Vegan Crockpot Minestrone Soup Recipe.
Step 3: Add Pasta Towards the End
About 20 minutes before serving, stir in the pasta. This timing ensures the noodles cook through perfectly without turning mushy. The pasta will absorb some of the flavorful broth, giving every spoonful that authentic minestrone satisfaction.
How to Serve Vegan Crockpot Minestrone Soup Recipe
Garnishes
Nothing beats finishing your minestrone soup with a fresh sprinkle of herbs. Try adding some chopped fresh basil or parsley, or even a handful of baby spinach or kale stirred in at the very end to brighten the dish and add a burst of color and nutrients.
Side Dishes
Serve your Vegan Crockpot Minestrone Soup Recipe alongside crusty bread or garlic breadsticks to soak up all that delicious broth. A simple green salad with a light vinaigrette also pairs beautifully for a complete, balanced meal.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out bread bowls for a rustic presentation that’s sure to impress guests. You can also sprinkle nutritional yeast or vegan parmesan on top for an umami boost that enhances the flavors even more.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the fridge. Transfer leftovers into an airtight container and store for up to 4 days. The flavors deepen overnight, making it even tastier the next day.
Freezing
If you want to keep this Vegan Crockpot Minestrone Soup Recipe on hand for busy days, it freezes beautifully. Just leave the pasta out when freezing and add it fresh when reheating to avoid a mushy texture.
Reheating
Reheat your soup gently on the stove or in the microwave, adding a splash of vegetable broth or water to loosen the consistency if needed. Stir frequently to warm everything evenly and keep that comforting texture intact.
FAQs
Can I use different beans in this soup?
Absolutely! While kidney beans are classic, you can swap in cannellini, chickpeas, or even black beans depending on what you have or prefer. Just make sure they are cooked or canned for convenience.
Is it possible to make this recipe without pasta?
Yes, if you want to reduce carbs or cater to gluten-free diets, just skip the pasta or use a gluten-free variety. You can also add extra veggies or beans to keep it hearty and filling.
Can I customize the vegetables?
Definitely! Minestrone is versatile, so feel free to add green beans, peas, spinach, or whatever seasonal veggies you’ve got on hand to personalize your Vegan Crockpot Minestrone Soup Recipe.
How thick or soupy should the minestrone be?
It’s traditionally a broth-based soup, so it should be hearty yet still ladle-friendly. If you prefer it thicker, simply reduce the vegetable broth a bit or add more pasta or beans.
What’s the best way to make this soup in a hurry?
If you are short on time, you can start it on the stovetop and simmer for about 45 minutes, then add pasta during the last 10 minutes. However, the slow cooker really lets the flavors develop best over time.
Final Thoughts
There’s something incredibly comforting about coming home to a hot bowl of this Vegan Crockpot Minestrone Soup Recipe. It’s simple, nourishing, and packed with fresh, delicious ingredients that make every spoonful a joy. Once you try it, this easy slow cooker minestrone will become a trusted go-to for weeknight dinners and meal prep alike. So go ahead, gather your ingredients, and let your crockpot do the work—you won’t regret it!
Print
Vegan Crockpot Minestrone Soup Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A classic Italian vegan minestrone soup made effortlessly in a slow cooker, packed with kidney beans, fresh vegetables, tender pasta, and seasoned with Italian herbs. Perfect for a nutritious and comforting meal.
Ingredients
Soup Base
- 4 cups vegetable broth
- 1 can kidney beans, drained
- 1 can diced tomatoes
Vegetables
- 1 cup chopped carrots
- 1 cup zucchini, diced
Other
- 1 cup small pasta
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- Add Ingredients: Place the vegetable broth, drained kidney beans, diced tomatoes, chopped carrots, diced zucchini, olive oil, and Italian seasoning into the crockpot. Stir lightly to combine.
- Cook Soup: Set the crockpot to cook on Low for 6 to 7 hours or on High for 3 to 4 hours, allowing the flavors to meld and vegetables to soften.
- Add Pasta: About 20 minutes before the end of cooking, stir in the small pasta to the crockpot to cook until tender. This ensures the pasta stays perfectly cooked without becoming mushy.
Notes
- For added freshness and nutrition, stir in a handful of spinach or kale just before serving.
- Use gluten-free pasta for a gluten-free variation.
- Adjust seasoning with salt and pepper if needed before serving.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
