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Slow Cooker Vegetable Minestrone Soup

This slow cooker vegetable minestrone soup is full of good for you vegetables and could not be easier made in a crock pot! Dinner is served! Gluten-free, dairy-free and vegan. 
Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Course: Gluten-Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 322kcal
Author: Megan and BreAnna of Crafty Coin

Ingredients

  • 2 cups onion diced (about 1 large onion)
  • 3/4 cup celery diced (about 2 celery stalks)
  • 1 cup carrots cut into coins (about 4 carrots)
  • 2 cups zucchini diced (about 1 large zucchini)
  • 1 cup green beans cut into 1 inch pieces
  • 15 oz garbanzo beans canned, drained
  • 2 cups lentils
  • 28 oz diced tomatoes canned
  • 8 cups vegetable broth
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • 2 cups spinach
  • 1/4 cup fresh parsley for serving

Instructions

  • Preheat crockpot. Add onions, celery, carrot, zucchini, garbanzo beans, lentils, vegetable broth, pepper, salt and oregano to the crock pot. Mix to combine.
  • Cover with a lid and cook on low for 8-10 hours.
  • With about 2 hours left, add in the spinach.
  • Continue to cook until lentils are tender.
  • Serve with fresh parsley.

Nutrition

Calories: 322kcal | Carbohydrates: 58g | Protein: 19g | Fat: 2g | Sodium: 1277mg | Potassium: 1096mg | Fiber: 21g | Sugar: 11g | Vitamin A: 4385IU | Vitamin C: 28.1mg | Calcium: 124mg | Iron: 6.9mg