Comfort food wouldn’t be complete without this Gluten-Free and Vegan Slow-Cooker Minestrone Soup! Each bite is filled with good for you ingredients, leaving you nourished and with a full, satisfied stomach. You won’t miss the meat in this dish at all! This delicious soup is sure to become one of your favorites, especially because it’s gluten-free, vegan, dairy-free, refined sugar-free, clean-eating, and easy!
When it’s cold outside on a wintry day, the first thing I want to eat is a bowl of soup! 🍲 Anyone with me? Let’s get the spoons out for this Gluten-Free and Vegan Slow-Cooker Minestrone Soup! 🥄🥄🥄😋
When December was ending, I was already thinking of what to post in January—no surprise there since I usually do photoshoots, at least, a month ahead. 💃🏻Nevertheless, I knew I wanted to post some savory and not as sweet recipes for you. 😉 I was craving soup, but I wasn’t sure which kind to tackle since there are so many!
After the conversations in my mind didn’t come to a clear consensus, I asked Michael. 😆 He originally said chicken noodle soup. That’s a great answer and I’ll be sure to get you a recipe, but I was looking for something else. But what? 🤔 Then, he said, “how about minestrone?”
Yes, Michael! 👏🏼 That’s what I was looking for! 🤗💡
That being said, you can thank him for the emergence of this Gluten-Free and Vegan Slow-Cooker Minestrone Soup. 😉
This soup it hearty, flavorful, and so yummy! The vegetable broth mixes with the cans of diced tomato and paste to make a slightly thick, tasty broth. Bits of carrots, green beans, celery, zucchini, spinach, onion, beans, and pasta swim together to make each bite more appetizing. 🤤 Just the right touches of spices and herbs of Italian seasoning, rosemary, oregano, and basil make this Gluten-Free and Vegan Slow-Cooker Minestrone Soup “just right.” 🤩
The good thing for you is that it’s an easy, nearly hands-off process to prepare. After you chop everything up, the slow-cooker does all the work for you! It’s definitely a perfect dinner for the whole family. Don’t be afraid to pair it with a sandwich for lunch either! 😘
Michael used to eat Minestrone on the regular, from the can of course, and missed it since he went gluten-free. We also stopped eating canned soup to avoid artificial ingredients, preservatives, and high amounts of sodium so I home make us soup with my mom’s INCREDIBLE homemade broth (it is seriously THE BEST!! 😍😋) I still haven’t found the willpower to make my own broth because of how labor intensive it is, but I love my mom that much more for bringing me some on the regular. ❤️
Nevertheless, Michael was awe-inspired when he tried this soup! He told me it was everything he remembered but better! ☺️ It’s hard to get him to eat vegetables (mainly the green ones), so I was happy that he scarfed it down and that he was so full afterwards that he drifted into a food coma. 🤣
I hope you get a chance to try this Gluten-Free and Vegan Slow-Cooker Minestrone Soup out! I know you and your family/loved ones will love it! 🤗 If you make it, don’t forget to snap a picture 📸 and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets so I don’t miss it! 😘 I hope everyone is having a great start to the new year! See you next #sinlesssunday! ❤️ #becausesinlessisdelicious #Triple S
- 4 cups low-sodium organic vegetable broth
- 3 cups filtered water (or more broth if you prefer)
- 2 14.5 oz. cans petite diced tomatoes, no salt added
- 1 15 oz. can great northern beans or cannellini beans, drained and rinsed
- 1 15 oz. can dark red kidney beans, drained and rinsed
- 1 6 oz. can tomato paste
- 1 medium yellow or white onion, diced
- 2 cups carrots, chopped (about 4 carrots)
- 2 cups fresh green beans, cut small (You can also use frozen or canned)
- 2 cups fresh spinach, chopped
- 1 ¼ - 1 ½ cup zucchini, chopped (one small zucchini)
- 1 cup celery, finely chopped
- ¼ cup fresh parsley, chopped
- 2 bay leaves (optional)
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary, crushed
- ½ - ¾ teaspoon black pepper, to taste
- 1 teaspoon kosher salt, or to taste
- 1 ½ - 2 cups gluten-free shell pasta, or another shape you prefer
- Add the broth, water, petite diced tomatoes, tomato paste, celery, carrots, onion, green beans (only if using fresh), and spices/herbs in a 7 quart or 8 quart slow-cooker and stir everything together.
- Set the two bay leaves on top and secure the lid and cook on low for 6-8 hours or on high for 3-4 hours.
- Once done, turn the heat to high (if it isn’t already), and remove the bay leaves.
- Add in the zucchini, pasta, great northern beans, and dark red kidney beans and stir everything together. If you’re using frozen or canned green beans you can add them in at this time as well.
- Secure the top and cook for an additional 20-30 minutes, or until the pasta has softened. The time will differ depending on the type of pasta you use.
- Lastly, turn off the heat and stir in the spinach and let it sit for 5 minutes. Then, serve up! 🙂
To reheat, add the soup in a saucepan and reheat gently on the stovetop. You can also reheat it in the microwave in 30 second intervals. 🙂