Crock Pot Vegetarian Minestrone Soup Recipes

SLOW COOKER VEGETARIAN MINESTRONE

Slow Cooker Vegetarian Minestrone image

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.

Provided by laura

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 6h35m

Yield 8

Number Of Ingredients 17

Ingredients

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

Steps:

Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 25.2 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 6.5 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 940.5 mg, Sugar 7.6 g

VEGETARIAN MINESTRONE SOUP

Vegetarian Minestrone Soup image

This recipe for low-fat vegetarian and vegan minestrone soup is slowly simmered for maximum flavor and is a perfect light lunch or dinner soup.

Provided by Jolinda Hackett

Categories Side Dish Soup

Time 1h30m

Yield 6

Number Of Ingredients 14

Ingredients

4 cups vegetable broth
4 cups tomatoes (diced)
1 tbsp. fresh basil (chopped)
1/2 tsp. oregano
2 carrots (chopped)
2 stalks celery (chopped)
1/2 onion (chopped)
3 zucchini (chopped)
Optional: 1 cup green beans (chopped)
3 cloves garlic (minced)
1 bay leaf
Salt (to taste)
Pepper (to taste)
1 1/2 cups macaroni pasta (or use another small pasta shape such as small shells)

Steps:

Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to 1 hour, or until vegetables are tender, stirring occasionally.
Enjoy!

Nutrition Facts : Calories 115 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 754 mg, Sugar 8 g, Fat 1 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g

SLOW-COOKER VEGETARIAN MINESTRONE

Slow-Cooker Vegetarian Minestrone image

This vegetable-packed minestrone relies on flavorful dried cannellini beans, which benefit from the long cooking time of a slow cooker (and no soaking is required!).

Provided by Food Network Kitchen

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

8 ounces dried cannellini beans (about 1 cup)
3 medium carrots, sliced 1/2 inch thick
3 cloves garlic, thinly sliced
2 bay leaves
2 large stalks celery, sliced into 1/2-inch pieces
1 medium sweet potato (about 10 ounces), peeled and cut into 1/2-inch pieces
1 medium yellow onion, chopped
1/4 teaspoon crushed red pepper flakes
Parmesan rind, optional, for simmering
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
3 tablespoons tomato paste
2 cups thinly sliced curly kale
Freshly grated Parmesan, for serving
Sliced toasted baguette, for serving
Cooked ditalini pasta, for serving, optional

Steps:

Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

CROCK POT VEGETARIAN MINESTRONE SOUP

Crock Pot Vegetarian Minestrone Soup image

Make and share this Crock Pot Vegetarian Minestrone Soup recipe from Food.com.

Provided by mersaydees

Categories Onions

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

6 cups vegetable broth
2 carrots, chopped
2 large onions, chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 small zucchini, cubed
1 handful fresh kale, chopped
1/2 cup barley (dry)
1 (14 1/2 ounce) can chickpeas or 1 (14 1/2 ounce) can white kidney beans, drained
1 tablespoon fresh parsley, minced
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 (28 ounce) can crushed Italian tomatoes
1 teaspoon salt
1/4 teaspoon pepper
grated cheese (garnish)

Steps:

Combine all ingredients except cheese in slow cooker.
Cover.
Cook on Low 6-8 hours or until vegetables are tender.
Serve topped with grated cheese.

Nutrition Facts : Calories 197.2, Fat 1.6, SaturatedFat 0.2, Sodium 635.2, Carbohydrate 40.4, Fiber 9.4, Sugar 7.6, Protein 7.7

SLOW-COOKER MINESTRONE

Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

Ingredients

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.

SLOW-COOKER VEGETABLE MINESTRONE

Slow-Cooker Vegetable Minestrone image

Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h35m

Yield 12

Number Of Ingredients 14

Ingredients

4 cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

Steps:

In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 105, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg

CROCK-POT MINESTRONE (VEGETARIAN)

Crock-Pot Minestrone (Vegetarian) image

Kind of a cross between classic minestrone and a tomato-based vegetable soup. I like to prep ingredients the night before, then just dump into pot along with the broth (and water if needed) before leaving for work.

Provided by LexingtonMom

Categories Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 yellow squash, cut in half-moon slices
2 carrots, sliced
1 stalk celery, sliced
1 medium onion, cut in thin wedges
1 garlic clove, minced
1 (15 ounce) can white beans, drained
1 (15 ounce) can dark red kidney beans, drained
1 (14 1/2 ounce) can kitchen-cut green beans, drained
1 (14 1/2 ounce) can Italian-style diced tomatoes
1/2 teaspoon salt
1/8 teaspoon pepper
2 (14 ounce) cans chicken broth
water, to cover
3 ounces spaghetti, broken into thirds

Steps:

Combine all ingredients except spaghetti in crock pot.
Cook on low for 7 to 9 hours.
About 30 minutes before serving, turn heat to high setting and add spaghetti. Ready when noodles are soft.

Nutrition Facts : Calories 307.7, Fat 1.9, SaturatedFat 0.4, Sodium 819.1, Carbohydrate 56.8, Fiber 13.5, Sugar 6.5, Protein 18.4

CROCK POT VEGETABLE MINESTRONE SOUP

Crock Pot Vegetable Minestrone Soup image

Make and share this Crock Pot Vegetable Minestrone Soup recipe from Food.com.

Provided by janem123

Categories Low Protein

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

4 cups vegetable broth
4 cups tomatoes, diced
1 tablespoon fresh basil, chopped
1/2 teaspoon dried oregano
3 carrots, chopped
3 stalks celery, chopped
1/2 cup onion, chopped
2 zucchini, chopped
2 yellow squash, chopped
1 cup green beans, chopped
3 garlic cloves, minced
2 bay leaves
salt and pepper
1 1/2 cups uncooked whole wheat macaroni

Steps:

Combine all ingredients except macaroni in crock pot.
Cover and cook on low for 4 to 6 hours.
Add the uncooked macaroni. Turn crock pot to high and cook for 20 to 30 minutes more, or until macaroni is soft.
Remove bay leaves before serving.

Nutrition Facts : Calories 217.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 1.6, Sodium 599.8, Carbohydrate 44.3, Fiber 7.5, Sugar 10.1, Protein 9.4

CROCK POT MINESTRONE SOUP

Crock Pot Minestrone Soup image

Make and share this Crock Pot Minestrone Soup recipe from Food.com.

Provided by Haversac

Categories Vegetable

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

4 cups vegetable broth
4 cups tomato juice
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup sliced mushrooms
2 (14 ounce) cans diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta
parmesan cheese

Steps:

Mix all ingredients except pasta and cheese in a 4-5 quart crock pot.
Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender.
Stir in pasta.
Cover and cook on HIGH setting for 15-25 minutes until pasta is tender.
Sprinkle each serving with freshly grated Parmesan cheese.

Nutrition Facts : Calories 91.2, Fat 0.4, SaturatedFat 0.1, Sodium 569, Carbohydrate 20, Fiber 2.3, Sugar 6.7, Protein 3.3

VEGETABLE CROCK POT MINESTRONE SOUP

Vegetable Crock Pot Minestrone Soup image

Make and share this Vegetable Crock Pot Minestrone Soup recipe from Food.com.

Provided by Chef at Heart

Categories Onions

Time 8h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups tomato juice
4 cups vegetable broth (or stock)
1/2 teaspoon salt
1 tablespoon basil, dried leaves
1/8 teaspoon pepper
2 carrots, sliced
2 stalks celery, chopped
1 small red onion, chopped
2 garlic cloves, minced
1 cup mushroom, sliced
1 (28 ounce) can diced tomatoes, undrained, low sodium if available
1 1/2 cups pasta, uncooked fusilli

Steps:

Place onion and garlic, and veggies in crock pot. Add liquid ingredients. Cook for 8 hours.
Serve with parmesan on the side.

Nutrition Facts : Calories 222.2, Fat 2, SaturatedFat 0.4, Cholesterol 1.6, Sodium 1483.5, Carbohydrate 45.6, Fiber 4.7, Sugar 15.1, Protein 8.1

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