Description
Vegan minestrone soup made in the slow cooker with beans, pasta and fresh vegetables for an easy, hearty family meal.
Ingredients
2 tablespoons olive oil (30 ml)
1 large onion, diced (200 g)
2 carrots, diced (150 g)
2 celery stalks, diced (100 g)
3 garlic cloves, minced (15 g)
1 teaspoon dried oregano (1 g)
1/2 teaspoon dried thyme (0.5 g)
1 teaspoon salt (6 g)
1/2 teaspoon black pepper (2 g)
1 × 400 g tin chopped tomatoes
2 × 400 g tins cannellini beans, drained and rinsed (about 480 g drained total)
1 medium courgette, diced (200 g)
1 litre vegetable stock (prepared from vegan stock cubes or pots)
500 ml water
100 g small pasta (ditalini or similar)
100 g fresh spinach or kale, chopped
1 tablespoon lemon juice (15 ml), optional
Instructions
- Heat olive oil in a frying pan over medium heat.
- Add onion, carrots, and celery and sauté for 5–7 minutes until slightly softened.
- Stir in garlic, oregano, thyme, salt, and black pepper and cook for 30 seconds until fragrant.
- Transfer the mixture to the slow cooker.
- Add chopped tomatoes, cannellini beans, courgette, vegetable stock, and water. Stir well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Stir in chopped spinach or kale and cook until wilted.
- Add lemon juice if using. Taste and adjust seasoning if needed.
Notes
• Store in an airtight container in the refrigerator for up to 4 days
• Pasta will continue absorbing liquid — add extra stock when reheating
• Freezes well (best frozen without pasta) for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: soup
- Method: Slow Cooker
- Cuisine: Italian
