Go Back
vegan Slow Cooker Minestrone Soup

Vegan Slow Cooker Minestrone Soup (Crockpot Recipe)

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 35 minutes
Servings: 6
Course: crockpot, Soup
Cuisine: American
Calories: 249
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • Slow cooker (crockpot) — 6–8 quart preferred

Method
 

  1. Add the base to the slow cooker.
  2. 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.
  3. Cook low and slow.
  4. 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!
  5. Add beans, zucchini, and pasta.
  6. 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).
  7. Finish with greens.
  8. 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.
  9. Season and serve.
  10. 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.
  11. 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.
IMO, the little sprinkle of vegan Parmesan makes it feel extra cozy, but it tastes great even without. No shame in simplicity.

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.