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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. 
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Course: Gluten-Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
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