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
