Slow Cooker Vegetarian Minestrone: More Vegetarian Slow Cooker Dinners
A delicious, nourishing vegetarian slow cooker soup that’s beyond easy to make at home. Plus more slow cooker vegetarian recipes.
Equipment
Ingredients
- 4 cups cubed butternut squash
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 (15-oz) can chickpeas
- 1 (15-oz) can Great Northern beans or any white bean such as cannellini
- 1 (15-oz) can diced tomatoes
- 1 quart vegetable stock
- 2 cups water
- 3 teaspoons kosher salt
- 1 teaspoon no-salt added Italian seasoning
To Add at the End
- 1 cup chopped Lacinato kale or baby spinach
- 1 tablespoon red wine vinegar
- 1 cup cooked small shape pasta such as orzo, ditalini, tubetiini, or elbow macaroni (use gluten free pasta for gluten free)
Optional Serving Suggestions
- Pesto
- Freshly grated parmesan cheese
Instructions
Slow Cooker Instructions
- Place the butternut squash, onion, garlic, chickpeas, white beans, tomatoes, stock, water, salt, and Italian seasoning in a 6-quart slow cooker, stirring to combine.
- Cover and cook on high for 5-6 hours, or on low for 7-8 hours, or until the soup is bubbling and the squash is cooked through.
At the End of the Cook Time: Slow Cooker
- When the butternut squash is tender, carefully ladle 2 cups of the soup, (including some broth, veggies, and beans) into a blender. Blend on high, then add back to the soup.
- Switch the slow cooker to high (if it's not already) and add the kale. Cover and cook for 15-25 minutes, or the kale has wilted.
- Add the pasta and red wine vinegar, stirring to combine. Taste and add additional salt if desired.
- Ladle the hot soup into bowls, dollop with pesto, sprinkle with parmesan cheese, if using and serve.
Nutrition
Serving: 1 (of 8) | Calories: 285kcal | Carbohydrates: 19g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 481mg | Potassium: 294mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7708IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 1mg
