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Healthy CrockPot Vegetable Minestrone Soup

This healthy CrockPot vegetable minestrone soup is loaded with fresh vegetables and hearty beans, making it a wholesome and satisfying option for your next family dinner. With vegetable broth, red kidney beans, and white beans, it’s packed with plant-based protein and nutrients. 

  • Total Time: 6 hours 20 minutes
  • Yield: 12 cups 1x

Ingredients

Units Scale
  • 1 quart of stewed tomatoes or canned
  • 1 box of vegetable broth (4 cups)
  • 1 can of tomato sauc3
  • 4 ribs of celery, chopped
  • 1 onion, chopped
  • 4 large carrots, large chop
  • 4 cloves of garlic, large chop
  • 2 teaspoon Basil
  • 1 teaspoon oregano
  • 1 can (16 oz) Dark Kidney Beans, drained and rinsed
  • 1 can (15 oz) Cannelloni Beans, drained and rinsed
  • 1 small package of frozen Green Beans
  • 1 Zucchini large chop (add at the last hour)
  • Mini Pasta of your choice, cook separately per the package instructions.

Instructions

  1. Add all the ingredients to the CrockPot except the zucchini and pasta.
  2. Set the CrockPot on low for 6 hours.
  3. At the last hour add the chopped zucchini.
  4. Cook on low for 6 hours or high for 4 hours
  5. Add the cooked pasta to boiling water and cook per the instructions on the package.
  6. Add the pasta to the soup bowl when serving.

Notes

  1. Cooking the pasta separately and just adding to each bowl when serving ensures that the pasta does not get musty.
  • Author: Susan Buonpane
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: CrockPot
  • Cuisine: Italian

Find it online: https://www.craftingafamily.com/healthy-crockpot-vegetable-minestrone-soup/

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