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Warm and cozy minestrone soup made easy in the slow cooker! The perfect way to stay warm this winter.

Easy Slow Cooker Minestrone Soup.

Kelly Roenicke
An easy recipe for minestrone made in the slow cooker. This is a hearty vegan and grain free soup that's healthy and filling!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine gluten free, vegan.
Servings 8
Calories 138 kcal

Ingredients
 
 

  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 Tablespoon olive oil
  • 1 cup carrots sliced or shredded
  • 15 ounces garbanzo beans drained and rinsed
  • 15 ounces tri-color bean medley drained and rinsed
  • 15 ounces crushed fire roasted tomatoes
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 32 ounces vegetable broth
  • 1 cup fresh curly kale torn into small pieces
  • 1 cup frozen green beans

Instructions
 

  • Place the olive oil, chopped onion, and minced garlic in the bottom of the slow cooker and set it to high.
  • Add the carrots, garbanzo beans, tri-color beans, fire roasted tomatoes, Italian seasoning, salt, pepper, and broth. Stir and put the cover on.
  • Cook on high for 3-4 hours, or on low for 6 hours.
  • minutes before you want to serve the soup, add the curly kale and the frozen green beans. Stir and put the cover back on and cook the soup for 30 minutes.
  • Season with more salt and pepper if desired.

Notes

Store leftover soup in the refrigerator. It should stay fresh for 4-5 days.

Nutrition

Calories: 138kcalCarbohydrates: 22gProtein: 5gFat: 3gSodium: 982mgPotassium: 299mgFiber: 6gSugar: 4gVitamin A: 3140IUVitamin C: 3.5mgCalcium: 75mgIron: 1.9mg
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