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: 8

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.



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