Crock Pot Vegetable Minestrone Soup

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 10/31/19
Crockpot vegetable minestrone soup recipe

The Spruce / Anastasiia Tretiak
  • Total: 6 hrs 10 mins
  • Prep: 10 mins
  • Cook: 6 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
214 Calories
2g Fat
43g Carbs
11g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 214
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 607mg 26%
Total Carbohydrate 43g 16%
Dietary Fiber 11g 38%
Protein 11g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Minestrone originated in Italy, and the thick vegetable is often made with pasta and rice. Other traditional ingredients include onions, beans, carrots, celery, and onions. There is actually no set recipe as it's traditionally made from whatever vegetables are in season. The earliest iteration of minestrone soup actually dates back to the expansion of the Latin tribes into what became the Roman Republic and then the Roman Empire, when the local diet was vegetarian by necessity.

Minestrone soup is quite healthy and low in fat. This vegetarian crock pot minestrone soup recipe has no oil, so it is virtually fat-free as well as low in calories. You can also add extra veggies, such as sweet corn (a favorite!), green peas or even some pre-soaked or canned beans.


See also:More vegetarian soup recipes
More vegetarian recipes

Ingredients

  • 4 cups vegetable broth
  • 4 cups diced tomatoes
  • 1 tbsp. chopped fresh basil
  • 1/2 tsp. oregano
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 zucchinis, chopped
  • 2 yellow crookneck squash, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 1/2 cups macaroni pasta

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot vegetable minestrone soup
    The Spruce / Anastasiia Tretiak

  2. Combine all ingredients except pasta in a crock pot. Cook on low for 6-8 hours.

    Combine ingredients
    The Spruce / Anastasiia Tretiak

  3. Add the pasta and cook on high for 20-30 minutes, or until pasta is done cooking.

    Crockpot soup
    The Spruce / Anastasiia Tretiak

  4. Remove bay leaves before serving.

    Crockpot vegetable minestrone soup
    The Spruce / Anastasiia Tretiak

 

Nutritional data (from Calorie Count):
Calories per serving: 168, Calories from Fat: 16, Total Fat: 1.8g, 3% Daily Value
Cholesterol: 0mg, Sodium: 558mg, Total Carbohydrates: 30.5g, Dietary Fiber: 5.2g, Protein: 9.3g
Vitamin A: 128%, Vitamin C: 69%, Calcium: 7%, Iron: 12%.