Crock Pot Vegetarian Minestrone

Hello out there!

Happy last day of 2015! I’ve got a delicious recipe for you to start 2016 on the right foot! It’s packed full of veggies and beans, so good for you too. M’s mom makes this soup for the holidays and it’s the best damn vegetarian minestrone recipe in the world. So, enjoy!

Crock Pot Vegetarian Minestrone
Crock Pot Vegetarian Minestrone
The best damn vegetarian minestrone in the world.

Prep Time: 30 minutes

Cook Time: 8 hours, 0 minutes

Yield: 6

  • 6 cups vegetable broth
  • 28 ounce can crushed tomatoes
  • 15 ounce can kidney beans, drained
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1 cup fresh green beans
  • 1 medium zucchini, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley
  • 2 tablespoons Worcestershire sauce (check that it's vegetarian)
  • 1 1/2 teaspoon dried oregano
  • 3/4 teaspoon thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 bay leaves
  • 1 cup elbow macaroni
  • 4 cups fresh spinach
  • Parmesan cheese, for garnish
Add all ingredients to Crock Pot except the elbow macaroni and spinach. Cook on low for 6-8 hours. In the last hour, cook the elbow macaroni on stove. Add the macaroni and spinach to the minestrone. Stir until the spinach is cooked. Remove bay leaves. Serve with Parmesan cheese garnish!

Review: Like I said, it’s damn good minestrone! It makes quite a few leftovers, which is perfect for lunches! It’s great with cheese and crackers, but what isn’t?

Adapted from All Recipes

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