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crockpot minestrone
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Crockpot Minestrone Soup

This Vegan Crockpot Minestrone Soup gives the Olive Garden classic a run for its money. And it takes no time at all to come together!
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8 cups
Calories 350kcal
Author Holly Waterfall

Ingredients

  • 1 32 ounce box vegetable broth or stock
  • 1 28 ounce can tomato sauce
  • 1 10.75 ounce 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 ounces can kidney beans, drained and rinsed
  • 1 15.5 ounces can cannellini beans, drained and rinsed
  • 1 14.5 ounces can cut green beans, drained
  • 3 garlic cloves minced
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 1/5 cups uncooked ditalini or other small pasta like shells or elbows
  • Parsley for topping optional

Instructions

  • In the bottom of your slow cooker, add the stock, tomato sauce, tomato soup, and water.
  • Stir together
  • Next add in all the celery, carrots, onion, zucchini, kidney beans, cannellini beans, green beans, garlic, and seasonings.
  • Cook 4 hours on high or 6 hours on low.
  • 30 minutes before serving, stir in the pasta and cook on high for about 30 minutes until tender.
  • Serve with a sprinkle of parsley if desired.

Video

Nutrition

Serving: 1c | Calories: 350kcal | Carbohydrates: 67g | Protein: 17g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 884mg | Fiber: 10g | Sugar: 9g