Crockpot Vegan Minestrone Soup
This crockpot vegan minestrone soup couldn't be any easier to make and is packed with plant-based protein and fiber.
Servings: 6 -7
Calories: 339kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion ~1 small onion
- 1 cup chopped celery ~2-3 stalks
- 1 cup peeled and chopped carrots ~2 carrots
- 4 cloves garlic minced
- 1 15 oz. can chickpeas, drained
- 1 15 oz. can canellini white beans, drained
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/8 teaspoon dried red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 dried bay leaves
- 8 cups 2 quarts vegetable broth
- 1 24 oz. can diced fire roasted tomatoes
- 1 1/2 cups chopped zucchini ~1 medium zucchini
- 1 small bunch lacinato kale stems removed, chopped
- 1 1/2 cup dried macaroni noodles
Instructions
- Add all of the ingredients from olive oil to zucchini to a crockpot and stir to combine. Turn crockpot onto high for 8 hours. At 6 hours, add the kale and macaroni noodles. Cover with lid again and let finish cooking the final 2 hours. Add more salt and black pepper to taste if needed.
Notes
Note you can lower the sodium content by using low sodium canned beans and low sodium broth.
Nutrition
Serving: 1/6 th Recipe | Calories: 339kcal | Carbohydrates: 58g | Protein: 14g | Fat: 6.5g | Saturated Fat: 1g | Polyunsaturated Fat: 5.5g | Sodium: 1720mg | Fiber: 11g | Sugar: 10.5g