Easy Slow Cooker Vegetarian Minestrone Recipes

HEALTHY SLOW COOKER VEGETARIAN MINESTRONE SOUP RECIPE

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.

SLOW-COOKER VEGETARIAN MINESTRONE

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.

CROCK POT VEGETARIAN MINESTRONE SOUP

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.

EASY SLOW COOKER VEGETARIAN MINESTRONE

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.