Vegetarian Slow Cooker Minestrone Food

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SLOW COOKER VEGETARIAN MINESTRONE



Slow Cooker Vegetarian Minestrone image

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.

Provided by laura

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 6h35m

Yield 8

Number Of Ingredients 17

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

Steps:

  • Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
  • Cook on Low for 6 to 8 hours.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  • Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 25.2 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 6.5 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 940.5 mg, Sugar 7.6 g

HEALTHY SLOW COOKER VEGETARIAN MINESTRONE SOUP RECIPE



Healthy Slow Cooker Vegetarian Minestrone Soup Recipe image

Colorful, flavorful and bursting with good-for-you ingredients, this slow cooker vegetarian minestrone soup is a winner. The addition of a little pesto at the end is brilliant.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Soup

Time 6h20m

Number Of Ingredients 13

4 stalks Swiss chard (about 1/2 pound) (I used rainbow chard)
2 tablespoons olive oil
1 medium red onion, finely chopped
6 cups vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans, or chickpeas, rinsed and drained
1 medium sweet red or yellow bell pepper, finely chopped
1 medium carrot, finely chopped
2 garlic cloves. minced
1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
1-1/2 cups uncooked spiral pasta (whole wheat for Simply Filling)
1/4 cup prepared pesto (omit for Simply Filling)

Steps:

  • Ideal slow cooker size: 6-Quart.
  • Cut stems away from the chard leaves and chop stems and leaves separately. Reserve leaves for adding later.
  • In a large skillet, heat oil over medium heat. Add the onion and chard stems. Cook, stirring often for 3-5 minutes or until tender. Transfer to a the slow cooker.
  • Stir the broth, tomatoes, beans, pepper, carrot and garlic into the slow cooker.
  • Cover and cook on LOW for 6-8 hours, or until vegetables are tender.
  • Stir in the pasta, zucchini and reserved chard leaves.
  • Cook, covered, on LOW 20-25 minutes longer, or until pasta is tender.
  • Serve topped with pesto.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 231 kcal, Carbohydrate 34 g, Protein 9 g, Fat 7 g, Fiber 6 g

EASY SLOW COOKER VEGETARIAN MINESTRONE



Easy Slow Cooker Vegetarian Minestrone image

This minestrone is yummy, full of good-for-you veggies, and made in the slow cooker. What could be better?

Provided by singlemomcooking

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 7h25m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 medium zucchini, diced
1 medium onion, minced
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
salt and ground black pepper to taste
6 cups vegetable stock
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (14.5 ounce) can undrained diced tomatoes
¼ pound fresh green beans, trimmed
½ cup uncooked ditalini pasta
¼ cup pesto

Steps:

  • Heat oil in the bottom of a 4- or 6-quart slow cooker on High. Add zucchini, onion, carrot, celery, garlic, salt, and pepper; stir to combine.
  • Pour in vegetable stock, chickpeas, undrained tomatoes, and green beans. Cover and cook on Low for 6 to 7 hours.
  • Add ditalini and cook for 1 more hour. Stir in pesto and serve.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 33.5 g, Cholesterol 3.3 mg, Fat 8.7 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 697.9 mg, Sugar 4.4 g

SLOW-COOKER VEGETARIAN MINESTRONE



Slow-Cooker Vegetarian Minestrone image

This vegetable-packed minestrone relies on flavorful dried cannellini beans, which benefit from the long cooking time of a slow cooker (and no soaking is required!).

Provided by Food Network Kitchen

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 17

8 ounces dried cannellini beans (about 1 cup)
3 medium carrots, sliced 1/2 inch thick
3 cloves garlic, thinly sliced
2 bay leaves
2 large stalks celery, sliced into 1/2-inch pieces
1 medium sweet potato (about 10 ounces), peeled and cut into 1/2-inch pieces
1 medium yellow onion, chopped
1/4 teaspoon crushed red pepper flakes
Parmesan rind, optional, for simmering
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
3 tablespoons tomato paste
2 cups thinly sliced curly kale
Freshly grated Parmesan, for serving
Sliced toasted baguette, for serving
Cooked ditalini pasta, for serving, optional

Steps:

  • Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
  • Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
  • If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
  • Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

VEGETARIAN SLOW-COOKER MINESTRONE



Vegetarian Slow-Cooker Minestrone image

Springtime tastes better than ever with our Vegetarian Slow-Cooker Minestrone. Explore this tasty Vegetarian Slow-Cooker Minestrone recipe today!

Provided by My Food and Family

Categories     Pasta

Time 7h40m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

1 cup dried navy beans, rinsed
4 carrots, sliced
4 cloves garlic, minced
1-1/4 qt. (5 cups) reduced-sodium vegetable broth
3/4 cup ditalini pasta, uncooked
3/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 pkg. (5 oz.) baby spinach leaves
Juice from 1 lemon
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Place beans, carrots and garlic in slow cooker sprayed with cooking spray. Add broth; stir. Cover with lid.
  • Cook on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours).
  • Stir in pasta and pesto sauce; cook, covered, on LOW 30 min. (or on HIGH 15 min.).
  • Add spinach and lemon juice; stir. Serve topped with cheese.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 10 g

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Make and share this Vegetarian Minestrone recipe from Food.com.

Provided by Sueie

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 onion, chopped
3 cups water
2 cups chopped zucchini
1 cup diced carrot
1 cup beans, chopped
1 cup canned kidney beans, drained
3/4 cup diced celery
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
ground black pepper
400 g canned tomatoes
1 garlic clove, minced
1/4 cup uncooked macaroni
4 teaspoons grated parmesan cheese

Steps:

  • Place onion in saucepan with one tablespoon water and saute until clear.
  • Add remaining water and vegetables and bring to the boil.
  • Cover, reduce heat to medium-low and cook for 25 minutes.
  • Add macaroni, cover and cook for another 10 minutes.
  • Place in large bowls, sprinkle with cheese, and serve with crusty bread.

Nutrition Facts : Calories 138.1, Fat 1.3, SaturatedFat 0.4, Cholesterol 1.5, Sodium 388.1, Carbohydrate 26.6, Fiber 6.1, Sugar 7.7, Protein 7.1

CROCK POT VEGETARIAN MINESTRONE SOUP



Crock Pot Vegetarian Minestrone Soup image

Make and share this Crock Pot Vegetarian Minestrone Soup recipe from Food.com.

Provided by mersaydees

Categories     Onions

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups vegetable broth
2 carrots, chopped
2 large onions, chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 small zucchini, cubed
1 handful fresh kale, chopped
1/2 cup barley (dry)
1 (14 1/2 ounce) can chickpeas or 1 (14 1/2 ounce) can white kidney beans, drained
1 tablespoon fresh parsley, minced
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 (28 ounce) can crushed Italian tomatoes
1 teaspoon salt
1/4 teaspoon pepper
grated cheese (garnish)

Steps:

  • Combine all ingredients except cheese in slow cooker.
  • Cover.
  • Cook on Low 6-8 hours or until vegetables are tender.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 197.2, Fat 1.6, SaturatedFat 0.2, Sodium 635.2, Carbohydrate 40.4, Fiber 9.4, Sugar 7.6, Protein 7.7

SLOW-COOKER VEGGIE LOVER'S MINESTRONE



Slow-Cooker Veggie Lover's Minestrone image

Looking for an Italian slow cooked dinner using veggies and pasta? Then try this meatless minestrone soup featuring Muir Glen® tomatoes and beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h10m

Yield 8

Number Of Ingredients 13

1 carton (32 oz) vegetable broth (4 cups)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 box (9 oz) frozen baby lima beans, thawed
2 medium onions, chopped (1 1/2 cups)
2 medium carrots, chopped (3/4 cup)
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1 medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1 container (7 oz) refrigerated basil pesto
1/2 cup shaved Parmesan cheese (2 oz)

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix broth, tomatoes, lima beans, onions, carrots, garlic, salt and pepper.
  • Cover; cook on Low heat setting 6 hours. Stir in pasta, zucchini and yellow squash. Cover; cook 1 hour longer or until vegetables are tender. Top individual servings with pesto and cheese.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Fat 2 1/2, Fiber 5 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1240 mg

SLOW-COOKER MINESTRONE



Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.

SLOW-COOKER VEGETABLE MINESTRONE



Slow-Cooker Vegetable Minestrone image

Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 12

Number Of Ingredients 14

4 cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

Steps:

  • In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 105, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg

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EASY VEGETARIAN SLOW-COOKER DINNERS - EATINGWELL
this link opens in a new tab. Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work.
From eatingwell.com


21 VEGETARIAN DUMP DINNERS FOR THE CROCK POT - BUZZFEED
Search, watch, and cook every single Tasty recipe and video ever - all in one place!
From buzzfeed.com


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