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Crockpot Vegan Minestrone Soup

Hearty Crockpot Vegan Minestrone Soup for Cozy Nights

This Crockpot Vegan Minestrone Soup is a comforting and vibrant mix of vegetables and plant-based proteins, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian, Soup, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Use any neutral oil as a substitute.
  • 1 medium Yellow Onion Can substitute with shallots or white onion.
  • 2 stalks Celery Leeks can be a good alternative.
  • 2 medium Carrots Use parsnips for a different flavor.
  • 3 cloves Garlic Fresh garlic is recommended; garlic powder may be substituted.
For the Protein
  • 1 can Chickpeas Use any canned beans available.
  • 1 can Cannellini Beans Great Northern beans are a suitable replacement.
For the Flavor
  • 2 tablespoons Tomato Paste Fresh tomatoes can be substituted but may adjust cooking time.
  • 1 teaspoon Dried Rosemary Dried Italian seasoning can replace.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes Omit for a milder soup or substitute with black pepper.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1/2 teaspoon Ground Black Pepper Adjust to taste.
  • 2 leaves Bay Leaves Remember to remove before serving.
For the Liquid
  • 4 cups Vegetable Broth Use low-sodium broth for a healthier option.
  • 1 can Diced Fire Roasted Tomatoes Regular diced tomatoes can be used.
For the Freshness
  • 1 medium Zucchini Substitute with yellow squash if preferred.
  • 2 cups Lacinato Kale Spinach can be used as an alternative.
For the Hearty Element
  • 1 cup Macaroni Noodles Gluten-free pasta is a good substitute.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Vegan Minestrone Soup
  1. Begin by drizzling a tablespoon of olive oil in your crockpot. Layer in the diced yellow onion, chopped celery, sliced carrots, and minced garlic for a flavorful base. Stir well to coat the veggies in oil and ensure they're distributed evenly.
  2. Next, add in the drained chickpeas and cannellini beans, which contribute hearty protein to the soup. Follow with a couple of tablespoons of tomato paste, stirring to incorporate everything fully.
  3. Sprinkle in the dried rosemary, oregano, thyme, and a pinch of red pepper flakes for a hint of spice. Then, season with sea salt and ground black pepper to taste. Finally, toss in the bay leaves.
  4. Pour in the vegetable broth and diced fire-roasted tomatoes, ensuring all ingredients are nicely submerged. Stir gently to mix everything together.
  5. Cover your crockpot and set it to low for 8 hours or high for 4 hours.
  6. At the 6-hour mark on low or 3 hours on high, stir in the chopped lacinato kale and macaroni noodles. Cover again and cook for the remaining time until the macaroni is tender and the kale has wilted perfectly.
  7. Once cooking is complete, taste your Crockpot Vegan Minestrone Soup and adjust the seasoning if needed. Remove the bay leaves before serving.
  8. Ladle the thick, hearty soup into bowls, perhaps garnishing with fresh herbs or a sprinkle of vegan parmesan if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Always taste before serving. Allow the soup to cook for the full duration for the best flavor. Using fresh herbs and vegetables will elevate the taste significantly.

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