Vegetarian Minestrone Soup

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Vegetarian minestrone soup

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Slow Cooker Vegetarian Minestrone Recipe


Prep: 20 mins  Cook: 6 hrs 15 mins  Total: 6 hrs 35 mins

Servings:Yield: 8 servings





  • 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





Step 1 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.

Step 2 Cook on Low for 6 to 8 hours.

Step 3 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.

Step 4 Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese


Cook’s Note: One 10-ounce package of spinach (thawed and squeezed dry) can be substituted for the fresh leaves. Substitute a can of cannellini beans (white kidney beans) if you’d like.


For lovers of Cook orange chicken


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