Description

This cozy vegan crockpot minestrone soup is packed with nutritious vegetables, hearty beans, and tender pasta simmered in a rich tomato broth. Perfect for busy weeknights, this easy-to-prepare slow cooker recipe allows the flavors to develop deeply while you go about your day. It’s a comforting, wholesome meal that’s both satisfying and healthy.

Ingredients

Vegetables

1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 cup green beans, chopped

Beans & Tomatoes

1 (15 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed

Liquids & Broth

4 cups vegetable broth
2 cups water

Seasonings & Pasta

1 cup small pasta (ditalini, elbows, or shells)
1 tsp dried oregano
1 tsp dried basil
½ tsp thyme
1 bay leaf
Salt & pepper to taste

Optional Add-ins

1–2 cups baby spinach
Vegan parmesan cheese
Red pepper flakes

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Instructions

Prepare Ingredients: Dice the onion, carrots, celery, zucchini, and chop the green beans. Mince the garlic cloves to ensure an even distribution of flavor throughout the soup.
Combine in Crockpot: Add all the diced vegetables, minced garlic, canned diced tomatoes, drained kidney and cannellini beans, vegetable broth, water, dried oregano, dried basil, and thyme into the crockpot. Stir the ingredients gently to combine everything evenly.
Add Bay Leaf and Cook: Place the bay leaf on top of the mixture without stirring it in. Cover the crockpot and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, allowing flavors to meld and vegetables to soften.
Add Pasta and Spinach: About 20 minutes before serving, stir in the small pasta and optional baby spinach if using. Cover the crockpot again and continue cooking until the pasta is tender, usually about 15 to 20 minutes.
Season and Serve: Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup warm, with optional vegan parmesan or a sprinkle of red pepper flakes, alongside crusty bread if desired.

Notes

For a thicker soup, mash some of the beans after cooking or reduce the amount of added water.
To avoid mushy pasta in leftovers, cook the pasta separately and add it just before serving.
Feel free to substitute seasonal vegetables such as potatoes, squash, or kale for variety.
This soup freezes well but omit pasta when freezing and add fresh pasta when reheating.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Italian American