Best 3 Slow Cooker Vegetarian Minestrone Recipes

**Indulge in a Wholesome and Flavorful Journey with Vegetarian Minestrone Soup Recipes**

Immerse yourself in a culinary adventure with our collection of delectable vegetarian minestrone soup recipes. These hearty and nourishing soups are brimming with an array of colorful vegetables, wholesome beans, and aromatic herbs. Discover the classic Italian minestrone, a symphony of flavors with its medley of fresh vegetables, tender pasta, and a rich broth. Embark on a taste of Tuscan tradition with our Tuscan minestrone, featuring cannellini beans and a vibrant blend of vegetables. If you're looking for a quick and easy option, our simple minestrone soup is perfect for busy weeknights, packed with vegetables and a flavorful broth. Delight in the vibrant flavors of our spring minestrone, a celebration of fresh spring vegetables, or savor the comforting warmth of our hearty fall minestrone, brimming with seasonal vegetables and a touch of nutmeg. With each recipe, you'll find detailed instructions, helpful tips, and beautiful images to guide you in creating these delicious and nutritious soups.

Here are our top 3 tried and tested 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

EASY SLOW COOKER VEGETARIAN MINESTRONE

Easy Slow Cooker Vegetarian Minestrone image

This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?

Provided by singlemomcooking

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 7h25m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium zucchini, diced
1 medium onion, minced
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
salt and ground black pepper to taste
6 cups vegetable stock
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (14.5 ounce) can undrained diced tomatoes
¼ pound fresh green beans, trimmed
½ cup uncooked ditalini pasta
¼ cup pesto

Steps:

Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
Add ditalini and cook for 1 more hour. Stir in pesto and serve.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 33.5 g, Cholesterol 3.3 mg, Fat 8.7 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 697.9 mg, Sugar 4.4 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.

Tips:

Use fresh vegetables: Fresh vegetables will give your minestrone the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
Don't overcook the vegetables: The vegetables should be tender but still have a bit of a bite to them. If you overcook them, they will become mushy and lose their flavor.
Use a variety of beans and lentils: This will give your minestrone a more complex flavor and texture. You can use any type of beans or lentils that you like, but some good options include kidney beans, black beans, lentils, and chickpeas.
Add some herbs and spices: Herbs and spices will help to enhance the flavor of your minestrone. Some good options include basil, oregano, thyme, rosemary, garlic, and pepper.
Don't be afraid to experiment: There are many different ways to make minestrone. Feel free to add or omit ingredients to suit your own taste. You can also try different types of pasta or rice.

Conclusion:

Minestrone is a delicious and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little time, you can make a delicious pot of minestrone that the whole family will enjoy.