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Slow Cooked Minestrone

Course: Dinner, Soup
Keyword: Holidays


  • 1 tsp olive oil
  • 6 cups vegetable broth
  • 1/2 large onion diced
  • 2 cloves garlic minced
  • 2 ribs celery diced
  •  2 carrots diced
  • 2 (14.5 ounce) can dice tomatoes no salt added 
  • 1 (15 ounce) can kidney beans no salt added or low sodium, drained and rinsed
  • 1 (15 ounce) can white beans no salt added or low sodium, drained and rinsed
  • 1 cup green beans cut into bite-size pieces
  • 1 small zucchini cut into bite-size pieces
  • 1 1/2 tbsp Italian seasoning
  • 1/2 cup dried pasta ditalini, elbow, or another small noodle
  • Vegan parmesan cheese for garnishing optional


  • Heat a skillet over medium heat. Once hot, add olive oil and allow that to heat to for 30 seconds. Next, add the diced onions, carrots, celery, and garlic. Cook for 3-5 minutes until slightly tender and fragrant, stirring frequently.
  • While the onion mixture is cooking, add the vegetable broth, tomatoes, kidney beans, white beans, green beans, zucchini, and Italian seasoning to the 6-quart (or larger) slow cooker.
  • Once the onion mixture is slightly tender and fragrant, add the mixture to the slow cooker and stir to combine all of the ingredients.
  • Cook on Low for 6 to 8 hours.
  • With 30 minutes cooking time left for the soup, bring a large pot of lightly salted water to a boil. Cook dried pasta in the boiling water, occasionally stirring until cooked through but firm to the bite, 8 minutes; drain.
  • Stir the cooked pasta into the minestrone; cook another 10 minutes to allow the flavors to combine one last time. Ladle into a bowl and garnish with vegan parmesan cheese.


If you do not have a slow cooker, use a heavy bottom stock pot and follow the directions 1 – 3. Instead of slow cooking, cook on the stovetop for 45-60 minutes. Cook the pasta according to direction 5 and 6.