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 low for 6 hours (or high for 3-4 hours).
- At 6 hours, add the kale and macaroni noodles. Cover with lid again and cook on high for 30 minutes (or until pasta is tender). Add more salt and black pepper to taste if needed and serve!
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