Crockpot Minestrone Soup

Crockpot Minestrone Soup

from homecookedroots.com
495 min
8 servings

This crockpot minestrone soup is packed with vegetables, rich in protein and is made in the slow cooker for an easy comfort food meal the whole family will love.

Ingredients

  • 2 tablespoons avocado oil
  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 2 medium carrots (diced)
  • 2 stalks celery (diced)
  • 1 teaspoon salt
  • 1 (15 ounce) can kidney beans (drained and rinsed)
  • 1 (15 ounce) can cannellini beans (drained and rinsed)
  • 2 cups green beans (canned or frozen)
  • 4 tablespoon tomato paste
  • 1 (28 ounce) can petite diced tomatoes
  • ¼ cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 2 bay leaves
  • 6 cups low-sodium vegetable broth
  • ¾ cup ditalini pasta (uncooked)
  • 1 small zucchini (diced)
  • 2 cups spinach (fresh or frozen)
  • parmesan (I use non-dairy to make this soup vegan)

Directions

  1. 1

    Add all ingredients except the pasta, zucchini and spinach to a 6 qt. slow cooker bowl. Stir to combine. Cook on low for 8 hours.

  2. 2

    25 minutes before ready, stir in the pasta, zucchini and spinach and cook for the last 25-30 minutes, or until pasta and zucchini is tender.

  3. 3

    Serve immediately with parmesan and salt and pepper to taste.