CROCKPOT MINESTRONE SOUP VEGETARIAN RECIPES

Name: Minestrone Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 15 oz can white beans, drained, rinsed (cannellini or navy); 32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians); 2 tsp olive oil; 1/2 cup chopped onion; 1 cup diced carrots; 1/2 cup diced celery; 2 garlic cloves (minced); 1 28 oz can petite diced tomatoes; Parmesan cheese rind (optional); 1 fresh rosemary sprig; 2 bay leaves; 2 tbsp chopped fresh basil; 1/4 cup chopped fresh Italian parsley; 1/2 tsp kosher salt and fresh black pepper; 1 medium 8 oz zucchini (diced); 2 cups chopped fresh (or frozen defrosted spinach); 2 cups cooked small pasta such as ditalini (al dente (or GF pasta)); extra parmesan cheese for garnish (optional)

MINESTRONE SOUP RECIPE {STOVETOP, SLOW COOKER OR INSTA…

Minestrone Soup Recipe {stovetop, slow cooker or insta… image

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Provided by Gina

Categories Dinner Soup

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 18

Ingredients

1 15 oz can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
1 28 oz can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini (diced)
2 cups chopped fresh (or frozen defrosted spinach)
2 cups cooked small pasta such as ditalini (al dente (or GF pasta))
extra parmesan cheese for garnish (optional)

Steps:

Slow Cooker Version:
Stove Top Directions:
Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 190 kcal, CarbohydrateContent 32 g, ProteinContent 9 g, FatContent 3 g, SodiumContent 483 mg, FiberContent 8 g, SugarContent 4 g

VEGGISTRONE RECIPE - EATINGWELL

Veggistrone Recipe - EatingWell image

This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest in single-serve portions. That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more satisfying.

Provided by Joyce Hendley

Categories Healthy Vegetable Soup Recipes

Total Time 1 hours 45 minutes

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
2 cups chopped onions (2 medium)
2 cups chopped celery (4 medium stalks)
1 cup chopped green bell pepper (1 medium)
4 cloves garlic, minced
3 cups chopped cabbage
3 cups chopped cauliflower (about 1/2 medium)
2 cups chopped carrots (4 medium)
2 cups green beans, cut into 1-inch pieces, or frozen, thawed
8 cups low-sodium vegetable broth or chicken broth
2 cups water
1 (15 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes
1 (15 ounce) can kidney or pinto beans, rinsed
1 bay leaf
4 cups chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed
½ cup thinly sliced fresh basil
10 tablespoons freshly grated Parmesan cheese

Steps:

Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.

Nutrition Facts : Calories 161.6 calories, CarbohydrateContent 24.4 g, CholesterolContent 4.3 mg, FatContent 4.7 g, FiberContent 8.6 g, ProteinContent 7.2 g, SaturatedFatContent 1.3 g, SodiumContent 575.1 mg, SugarContent 9.5 g

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