Vegan Crockpot Minestrone Soup
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This vegan crockpot minestrone soup requires no cooking skills! It’s the perfect set-it-and-forget-it dish when you’re hungry and craving comfort.
Every day is soup season with this ridiculously easy slow cooker minestrone soup.
Thick, savory, and brimming with vegetables for the best chunky texture, it’s the ultimate dish to warm you up from the inside.
It’s so hearty and cozy, you can even skip the pasta!
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Done making the dish? Finish your bowl of soup with some vegan parmesan cheese on top!
And if you’re feeling extra hungry, grilled flatbread salad is an amazing side dish for this delicious minestrone soup.
Why You’ll Love This Vegan Crockpot Minestrone Soup Recipe
- This recipe for crockpot vegan minestrone soup is great for multi-tasking! Cook it on low for 6 hours, do whatever you need to do, and come back to a filling and warming dish.
- Because this vegan minestrone soup is slow-cooked, you’ll get perfectly cooked veggies in a flavor-packed broth without any effort. Just dump the ingredients in the crockpot and go!
- This minestrone crockpot soup is super adaptable! It’s a great way to showcase seasonal veggies and your favorite herbs and seasonings.
Ingredients and Substitutions
Vegetable broth – You can make your own, but to keep things easy, just grab a boxed broth from the store.
Tomato sauce and tomato soup – For the vegan crockpot minestrone soup’s rich tomato base.
Water – To adjust the consistency of the tomato-ey broth.
Celery, carrots, and yellow onion – The aromatics for the vegan minestrone soup. Since this is a slow cooker recipe, you can skip sauteing them.
Zucchini and green beans – You can go the classic route and use zucchini and green beans in your crockpot minestrone soup, but feel free to take advantage of the seasonal vegetables!
Kidney beans and Cannellini beans – Beans bulk up our plant-based minestrone soup. They also thicken the vegetable soup for a more satisfying and comforting consistency.
Garlic, Italian seasoning, garlic salt, and black pepper – This slow cooker minestrone soup is really flexible. Add different herbs and spices to give it a deeper flavor! Scroll down for delicious add-ins to try.
Ditalini – Farfalle and whole wheat elbows will also be perfect for this delightful soup!
Fresh parsley – The finishing touch that unifies everything together.
Tips For Making This Recipe
Cook the Pasta Separately
If making a big batch of the vegan crockpot minestrone soup, cook the pasta separately so it won’t soak up the soup or become mushy. Just add the freshly cooked pasta into your bowls and ladle the reheated leftover soup into them.
Prep Ahead
You can chop the veggies, add all of the dry ingredients in a ziplock bag, and store them in the fridge the night before cooking. Then, you can just dump them in the crockpot the next day.
Add-Ins To Try
Add fresh spinach to your crockpot vegan minestrone soup at the same time you add the pasta! Vegan meatballs will also be yummy for this hearty soup. Or, before serving, why not give the soup some pizazz by stirring in pesto and fresh lemon juice?
Crockpot Vegan Minestrone Soup Recipe FAQs
How long does vegan crockpot minestrone soup last?
You can store this vegan minestrone soup in the fridge for up to 5 days. Allow it to cool, then transfer it to an airtight container. You can also freeze it for 1 to 2 months, making sure to leave half an inch of space at the top for expansion.
Can minestrone soup be reheated?
Yes! You can reheat this vegan crockpot minestrone soup on the stovetop over low heat. If frozen, thaw in the fridge first.
Can I make this vegan crockpot minestrone soup recipe on the stovetop?
Absolutely! If you don’t have a crockpot, simply saute the aromatics in a pan, add the remaining ingredients, and cook on low for 40 minutes, depending on the veggies. If using leafy greens and zucchini, add them last and allow to simmer for about 10 minutes.
Is slow cooker minestrone soup gluten-free?
Use gluten-free pasta to make this crockpot vegetable minestrone soup gluten-free!
More Delicious Vegan Soup Recipes
- Vegan Potato Soup
- Vegan “Chicken” Noodle Soup
- Vegan Bean and No Bacon Soup
- White Bean Soup
- Vegan Tomato Soup
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Vegan Crockpot Minestrone Soup
Ingredients
- 1 32-oz box vegetable broth
- 3 and 1/2 cups tomato sauce
- 1 10.75-oz can condensed tomato soup
- 2 cups water
- 2 celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 medium onion, chopped
- 1 medium zucchini, chopped
- 1 15.5-oz can kidney beans, drained and rinsed
- 1 15.5-oz can cannellini beans, drained and rinsed
- 1 14.5-oz can green beans, drained
- 3 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1 1/5 cups uncooked ditalini
- Parsley for garnish
Instructions
- Add the vegetable stock, tomato sauce, tomato soup, and water to the bottom of the slow cooker. Stir to combine.
- Add the celery, carrots, onion, zucchini, beans, green beans, garlic, and seasonings.
- Cook on High for 4 hours or Low for 6 hours.
- In the last 30 minutes of cooking, stir in the pasta and cook on High for about 30 minutes until tender. Top with parsley and serve. Enjoy!
Notes
- If making a big batch of the vegan crockpot minestrone soup, cook the pasta separately so it won’t soak up the soup or become mushy. Just add the freshly cooked pasta into your bowls and ladle the reheated leftover soup into them.
- You can chop the veggies, add all of the dry ingredients in a ziplock bag, and store them in the fridge the night before cooking. Then, you can just dump them in the crockpot the next day.
- Add fresh spinach to your crockpot vegan minestrone soup at the same time you add the pasta! Vegan meatballs will also be yummy for this hearty soup. Or, before serving, why not give the soup some pizazz by stirring in pesto and fresh lemon juice?
