Minestrone Soup (crockpot)
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Equipment
Ingredients
- 2 Zucchini medium sized, cut into half moons
- 3 cups Cauliflower
- 1 Onion medium sized, chopped
- 3 cloves Garlic minced
- 1 cup Celery chopped
- 1 cup Carrots chopped
- 2 cans Diced Tomatoes
- 1 tbsp Tomato Paste
- 6 cups Vegetable Broth low sodium preferred
- 2 tsp Italian Seasoning
- 2 cups Spinach or Kale chopped
- Salt and Pepper to Taste
- Fresh Chopped Basil Leaves or Parsley, for serving optional
- Parmesan Cheese, for serving optional
Instructions
- Add zucchini, cauliflower, onion, garlic, celery, and carrots (if using) to the slow cooker.
- Pour in diced tomatoes and tomato paste.
- Add vegetable broth and stir to combine all ingredients.
- Add Italian seasoning, salt, and pepper.
- Cover the Crockpot and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
- About 30 minutes before serving, add chopped spinach or kale.
- Taste and adjust seasoning as desired.
- Garnish with shredded parmesan cheese and fresh basil or parsley if desired.
Notes
See Tips above recipe card for FAQ and substitutions.
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Please let us know how it turned out! Leave a comment and rating below! Recipe from Neutral Eating: https://neutraleating.com/minestrone-soup-crockpot/Servings: 8