Yield: serves 6-8

Vegetarian Slow Cooker Minestrone Soup

This wholesome minestrone loaded with vegetables is an easy one-pot meal. Slow cooker minestrone soup is an easy vegetarian dinner with vegan and gluten free options.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 1 yellow onion, peeled and diced
  • 4 cloves garlic, minced or crushed
  • 3 carrots, sliced into coins
  • 3 celery stalks, sliced crosswise
  • 2 cups butternut squash cubes (or peeled potato)
  • 26 oz. diced tomatoes with juices
  • 1 (32 oz.) box vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon sea salt
  • dash red pepper flakes
  • ½ cup pesto
  • 5 oz. baby spinach
  • 2 cups cooked small pasta
  • 2 (15 oz.) cans cannellini beans, drained

Instructions

  1. Place the onion, garlic, carrots, celery, butternut squash, tomatoes, vegetable broth, thyme, bay leaf, salt and red pepper into the slow cooker. Set to low for 8 hours.
  2. When the vegetables are tender and you’re just about ready to eat, stir in the pesto, spinach, pasta, and beans. Cover and cook on high until spinach has wilted. Season to taste with salt and pepper if necessary.

Notes

*Gluten Free Option: use gluten free pasta and make sure your broth and pesto are also gf. *Vegan Option: Use or make a dairy-free pesto.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 292Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 594mgCarbohydrates: 44gFiber: 10gSugar: 9gProtein: 12g
 

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