Crockpot Vegetarian Minestrone Soup

crockpot vegetarian minestrone soupOne of my all time favorite soups is minestrone.  The only problem is that the canned version has quite a bit of salt.  Also, Boo is a vegetarian and most canned minestrone has a beef broth for a base.  I decided it would be fun to fool around with what I had on hand and make my own take on vegetarian minestrone soup.

Recipe: Crockpot Vegetarian Minestrone Soup

Summary: Just put it in the crockpot and walk away – I dare you!!


  • 3 Tbsp. olive oil
  • 1 medium onion, chopped
  • 4-5 baby bell peppers in various colors, chopped
  • 1 can (15 oz). sliced carrots (no salt added)
  • 2 stalks celery, chopped
  • 1 can (15 oz.) sliced potatoes (no salt added)
  • 2 cups diced zucchini
  • 1 can (15 oz.) cut green beans (no salt added)
  • 1 cup sliced mushrooms
  • 1 can (15 oz.) cannellini beans (no salt added)
  • 1 can (15 oz.) red kidney beans (no salt added)
  • 1 can (15 oz.) diced Italian-style stewed tomatoes (no salt added)
  • 4 cups low sodium vegetable broth
  • 1 cup salad macaroni
  • 2 cloves garlic, minced
  • 1 1/2 tsp. Italian seasoning
  • 1 1/2 tsp. dried basil
  • 1 1/2 tsp. dried sage
  • grated Parmesan cheese


  1. Combine all the ingredients, except the Parmesan cheese and macaroni in the slow cooker (you will need a 4-6t qt size for this recipe).
  2. Simmer on low 10-12 hours. Add macaroni during last hour.
  3. Sprinkle with 1 tsp. of grated Parmesan cheese per serving.

Preparation time: 45 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: Italian

This soup pairs well with my Cheesy Herb Bread.

Crockpot Vegetarian Minestrone Soup RecipeEnjoy!!