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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. 

Course Gluten-Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 servings
Calories 322 kcal
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

  1. Preheat crockpot. Add onions, celery, carrot, zucchini, garbanzo beans, lentils, vegetable broth, pepper, salt and oregano to the crock pot. Mix to combine.
  2. Cover with a lid and cook on low for 8-10 hours.
  3. With about 2 hours left, add in the spinach.
  4. Continue to cook until lentils are tender.
  5. Serve with fresh parsley.
Nutrition Facts
Slow Cooker Vegetable Minestrone Soup
Amount Per Serving
Calories 322 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 1277mg 53%
Potassium 1096mg 31%
Total Carbohydrates 58g 19%
Dietary Fiber 21g 84%
Sugars 11g
Protein 19g 38%
Vitamin A 87.7%
Vitamin C 34%
Calcium 12.4%
Iron 38.3%
* Percent Daily Values are based on a 2000 calorie diet.