Warm up to a big bowl of this vegetarian recipe for Crock-Pot Veggie Loaded Minestrone Soup. It is hearty, delicious soup that your family will love!
Crock-Pot Veggie Loaded Minestrone Soup
This was a fun soup to put together. It is an easy recipe to be able to add or delete to your families taste. That is my kind of recipe!
My little’s are quite excited if I add kidney and black beans to just about anything, where as if I add onions they like to complain (which is why I shred them, because then they can’t tell). So choose what your family will enjoy.
You could choose other various beans, potatoes, green beans, corn, spinach, even chunks of cheese.
Just be sure to stick with the instructions for the noodles, as you’ll want a firm noodle and it’s just safer to cook them outside of the crock. I did this vegetarian style, outside of the cheese on top, but feel free to change it to how your family tastes are.
If you would like to make this recipe vegan or gluten-free the only real ingredient you need to worry about is the pasta…but luckily you can buy both vegan pastas and gluten free pastas at most grocery stores or online!
If you and your family don’t eat cheese, omit it. Want to add meat…go for it…shredded chicken, ground beef, stew meat…they all will be lovely in this recipe!
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| Servings | 8People |
| Prep Time | 30minutes |
| Cook Time | 6 - 8Hours on low |
- 15 ounces Canned Kidney Beans rinsed and drained
- 15 ounces Canned Black Beans rinsed and drained
- 28 ounces Canned Crushed Tomatoes with the juices
- 14.5 ounces Canned Diced Tomatoes with the juices
- 2 cups Fresh Cabbage cut into 1/4 in strips
- 1 whole Yellow Onion chopped
- 1 cup Fresh Carrots diced small
- 3 cloves Garlic minced
- 1/2 teaspoon Fresh Basil minced
- 1/2 teaspoon Dried Oregano
- 2 stalks Celery diced small
- 2 - 4 cups Vegetable Broth start with 2 cups, use more if needed
- 12 ounces Rotini Pasta cooked on the stove-top
- Salt & Pepper to taste
- Parmesan Cheese shredded, optional
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Ingredients
Servings: People
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- To a 6 quart or larger slow cooker add all of the ingredients except the pasta, salt & pepper and Parmesan cheese.
- Cover and cook on LOW for 6 - 8 hours or until the vegetables are nice and tender.
- Taste soup at end of cooking time and add salt and pepper to your own taste if desired.
- On the stove-top cook the pasta in boiling water for approximately 7 minutes or until the pasta is just al dente. Drain pasta.
- Stir cooked pasta into hot soup in the slow cooker and serve in bowls. Add shredded or shaved Parmesan cheese if desired on top.
Crock-Pot Freezer Meal Instructions:
- Write on the freezer bag the name of the recipe and the basic instructions
- Pour all in the Ziploc freezer bag (I would suggest not the slider version and to use a name brand) except the noodles, salt, pepper, Parmesan cheese and the veggie broth.
- Write on your veggie broth that it is for this recipe so you save it for when you need it/with Sharpie marker and place back in your pantry.
- Do the same for your Rotini noodles
- Carefully lay flat and squeeze out as much air as possible and zip
- Freeze flat in the freezer.
- Thaw before using.
Karen says
June 18, 2015 at 11:00 AMI’m looking at the freezer/crock pot veggie minestone soup. The directions state to leave out the veggie broth before freezing. Is that to save space in the freezer? I’m making freezer meals for a new mom — simplicity trumps freezer space, and I’d like to add the broth — unless it won’t work! Sounds like a delicious version of minestone!!
Lady Heidi says
June 19, 2015 at 5:49 PMYou could add the broth. The omission is to save space but you can totally add it in. What a nice thing to offer up a new mom Karen!