Cozy, hearty, and fully plant-based — this vegan Slow Cooker Minestrone Soup crockpot recipe gives you garden-fresh veggies, tender beans, and tiny pasta in a tomato-rich broth that basically cooks itself. Want dinner waiting when you come home? Say no more.
I make this slow cooker minestrone on busy Sundays and during weeknights when I want something filling, healthy, and zero-fuss. It tastes like comfort, freezes like a champ, and feeds a crowd without much babysitting. Ready? Let’s get into the good stuff.
Why this slow-cooker minestrone works (and why you’ll love it)
Roasting? Sautéing? Nah — the slow cooker does all the heavy lifting here. You toss ingredients in, walk away, and the flavors slowly become best friends. The vegan Slow Cooker Minestrone Soup crockpot method gives the vegetables time to mingle with tomatoes and herbs, producing a deep, layered broth that feels cooked for hours — without you hovering over a pot.
Ever wondered why slow cooking tastes richer? Low heat encourages gentle breakdown of veggies and melds herbs into the liquid. It’s like giving your soup a spa day.
Short Recipe info (for busy humans)
- Prep Time: 10 minutes
- Cook Time: 4 hours 25 minutes (slow cooker on high as requested)
- Total Time: 4 hours 35 minutes
- Servings: 6 generous bowls
- Equipment: Slow cooker (crockpot) — 6–8 quart preferred
Ingredients (100% vegan: note substitutions)
Use the list below — I adjusted the non-vegan bits to keep this recipe fully plant-based.
- 2 (14.5 oz) cans diced tomatoes
- 2 tbsp tomato paste
- 1/4 cup sun-dried tomato pesto (use vegan pesto — many store-bought versions contain cheese, so check the label or make your own)
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 4–5 cloves garlic, minced or pressed
- 1 tsp dried oregano
- 1 sprig fresh rosemary or 1/2 tsp dried rosemary
- 2 bay leaves
- Salt & black pepper, to taste
- 1 (15 oz) can red kidney beans, drained & rinsed
- 1 (15 oz) can great northern beans, drained & rinsed
- 1 1/2 cups zucchini, diced
- 1 1/2 cups ditalini pasta (or any small shape)
- 1 cup frozen green beans, thawed
- 2 1/2 cups baby spinach, chopped
- 2–4 tbsp nutritional yeast or vegan grated “Parmesan” (for serving; optional and keeps it vegan)
Bold note: I replaced the parmesan rind and cheese with nutritional yeast or a store-bought vegan Parmesan to keep things 100% vegan.
Equipment & yield
- Slow cooker (6–8 qt) — the only real essential.
- Can opener, cutting board, sharp knife, measuring cups/spoons.
- Immersion blender (optional) — use it if you like a slightly creamier texture by giving 1 cup of beans a quick whiz.
This batch feeds 6 people as a main-course soup or more as a starter.
Step-by-step instructions for vegan Slow Cooker Minestrone Soup crockpot
- Add the base to the slow cooker.
Combine diced tomatoes, tomato paste, vegan sun-dried tomato pesto, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, bay leaves, and a pinch of salt and pepper into the slow cooker. Stir gently. - Cook low and slow.
Cover and cook on high for about 4 hours 25 minutes (you requested this timing). If you prefer longer and gentler cooking, use low for 6–8 hours — but you already asked for 4:25, so high it is! - Add beans, zucchini, and pasta.
About 25 minutes before the end of cooking, stir in the red kidney beans, great northern beans, zucchini, and ditalini pasta. Cover and cook on high until the pasta becomes tender (~20–25 minutes). - Finish with greens.
Stir in the chopped baby spinach and thawed green beans, then cook 4–5 minutes more until the spinach wilts and the green beans heat through. - Season and serve.
Remove the bay leaves and rosemary sprig if used fresh. Taste and adjust salt and pepper. Serve hot with nutritional yeast or vegan Parmesan on top and a side of garlic toast.
Pro tip: If you like a slightly creamier broth, blend 1 cup of the beans with a ladle of broth in a blender and stir back into the pot before adding the pasta. It thickens naturally without dairy.
Storage & reheating (because life happens)
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove or in the microwave. Add a splash of vegetable broth if the soup thickens in the fridge.
FYI: Pasta can absorb liquid when stored; if you plan to freeze, cook the pasta separately and add it when reheating to keep texture perfect.
Nutrition (approximate per serving)
- Calories: ~249 kcal
- Carbohydrates: ~46 g
- Protein: ~10 g
- Fat: ~3 g
- Fiber: ~5 g
- Sugar: ~8 g
These numbers act as a rough guide and might change slightly depending on the exact brands and substitutions you use (especially the pesto and vegan Parmesan). Still, this soup stays light, plant-forward, and balanced — perfect for a weeknight or for feeding a small crowd.
Toppings, sides & serving ideas
- Toppings: Nutritional yeast, chopped fresh parsley, cracked black pepper, or a drizzle of extra virgin olive oil.
- Sidedishes: Crusty bread, garlic toasts, or a simple green salad.
- Make it heartier: Stir in cooked farro or add a scoop of cooked brown rice when serving.
IMO, the little sprinkle of vegan Parmesan makes it feel extra cozy, but it tastes great even without. No shame in simplicity.
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Variations & swaps for vegan Slow Cooker Minestrone Soup crockpot
- Gluten-free: Use gluten-free ditalini or sub with rice or quinoa added at the end.
- Lower sodium: Use low-sodium vegetable stock and no-salt-added canned tomatoes and beans, then season to taste.
- More veggies: Add diced potatoes, leeks, or parsnips for extra root-veg goodness.
- Herb change-up: Swap rosemary for thyme for a different aromatic profile.
Quick comparison: slow cooker minestrone vs. stove-top minestrone
- Flavor depth: Slow cooker yields deeper, melded flavors with minimal effort.
- Control: Stove-top gives quicker control over texture and timing.
- Texture of pasta: Stove-top prevents overcooked pasta better; with the slow cooker, cook pasta separately for storage.
- Convenience: Slow cooker wins for “set it and forget it” — especially when life gets hectic.
Which do I prefer? Slow cooker for busy weeks, stove-top when I want immediate dinner. You pick your vibe.
Still Hungry, Try It Next recipe :-
Vegan Slow Cooker Broccoli Cheese Soup (Crockpot Recipe)
Vegan French Onion Soup — Crockpot Recipe (Cozy & Easy)
Troubleshooting (real-life fixes)
- Soup tastes flat? Add a splash of balsamic vinegar or a squeeze of lemon to brighten it.
- Pasta mushy the next day? Cook pasta separately and add when reheating.
- Too thin? Simmer with lid off for 10–15 minutes on high, or puree 1 cup of beans and stir in.
Final thoughts
This vegan Slow Cooker Minestrone Soup crockpot recipe delivers comfort, convenience, and truly satisfying plant-based flavor. It feeds 6, takes 10 minutes prep, and gives you hands-off cooking that smells like you slaved all afternoon. Plus, it stores and freezes like a champ — perfect for meal prep or feeding friends.
So, are you setting your slow cooker tonight or what? If you try it, tell me how you topped it — I’m always on the lookout for new garnish ideas.
Vegan Slow Cooker Minestrone Soup (Crockpot Recipe)
Ingredients
Equipment
Method
- Add the base to the slow cooker.
- Combine diced tomatoes, tomato paste, vegan sun-dried tomato pesto, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, bay leaves, and a pinch of salt and pepper into the slow cooker. Stir gently.
- Cook low and slow.
- Cover and cook on high for about 4 hours 25 minutes (you requested this timing). If you prefer longer and gentler cooking, use low for 6–8 hours — but you already asked for 4:25, so high it is!
- Add beans, zucchini, and pasta.
- About 25 minutes before the end of cooking, stir in the red kidney beans, great northern beans, zucchini, and ditalini pasta. Cover and cook on high until the pasta becomes tender (~20–25 minutes).
- Finish with greens.
- Stir in the chopped baby spinach and thawed green beans, then cook 4–5 minutes more until the spinach wilts and the green beans heat through.
- Season and serve.
- Remove the bay leaves and rosemary sprig if used fresh. Taste and adjust salt and pepper. Serve hot with nutritional yeast or vegan Parmesan on top and a side of garlic toast.
- Pro tip: If you like a slightly creamier broth, blend 1 cup of the beans with a ladle of broth in a blender and stir back into the pot before adding the pasta. It thickens naturally without dairy.
Notes
Toppings, sides & serving ideas
- Toppings: Nutritional yeast, chopped fresh parsley, cracked black pepper, or a drizzle of extra virgin olive oil.
- Sidedishes: Crusty bread, garlic toasts, or a simple green salad.
- Make it heartier: Stir in cooked farro or add a scoop of cooked brown rice when serving.
Variations & swaps for vegan Slow Cooker Minestrone Soup crockpot
- Gluten-free: Use gluten-free ditalini or sub with rice or quinoa added at the end.
- Lower sodium: Use low-sodium vegetable stock and no-salt-added canned tomatoes and beans, then season to taste.
- More veggies: Add diced potatoes, leeks, or parsnips for extra root-veg goodness.
- Herb change-up: Swap rosemary for thyme for a different aromatic profile.
Quick comparison: slow cooker minestrone vs. stove-top minestrone
- Flavor depth: Slow cooker yields deeper, melded flavors with minimal effort.
- Control: Stove-top gives quicker control over texture and timing.
- Texture of pasta: Stove-top prevents overcooked pasta better; with the slow cooker, cook pasta separately for storage.
- Convenience: Slow cooker wins for “set it and forget it” — especially when life gets hectic.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.