Maggie Honey’s Food Blog. 6/3/23. Slow cooker minestrone soup (vegan)

You will need:

6 cups vegetable broth

1 28 ounce can crushed tomatoes

1 15 ounce kidney beans rinsed and drained

1 large onion, chopped

2 carrots diced

1 cup green beans

1 small zucchini, chopped

3 cloves garlic minced (I used the ore prepared garlic in the tube)

1 tablespoon minced parsley

2 ribs celery diced

1/4 teaspoon black pepper

1/2 cup elbow macaroni

4 cups chopped fresh spinach

(Optional) 1/4 cup finely grated Parmesan cheese or more to taste.

This is before the spinach was added to it.

1 and 1/2 tablespoon Italian herb blend.

Italian Herb Blend

2 tablespoons dried oregano

1 tablespoon dried rosemary

2 tablespoons dried parsley

1 tablespoon dried thyme

1 tablespoon red chili flakes

1 teaspoon garlic powder

Recipe for this is found at spend with Pennies east home cooked comfort.

1 teaspoon salt

Garlic butter : a cube of butter (1/2 cup) melted and 4 cloves garlic mixed with a bit of parsley to taste. Spread on bread. Broil

Prep a baking sheet with parchment paper,
Sprinkle with Parmesan broil until a bit brown. A few minutes.

To make the soup:

Combine the veggie broth, kidney beans, onion, celery, carrots Italian herb blend, and pepper in a six quart slow cooker. Cover and coin on low for 6 to 8 hours. After 20 minutes of cooking the spinach. At 5 hours add the elbow macaroni to the slow cooker. This took 5 and a half hours to cook. Extremely delicious! Serve with your favorite beverage.


The soup recipe I got from allrecipes. 💕💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️

I have only done slow cooker recipes a handful of times but each time though, this strength with soup especially showed. 💕💕💕💕💕a part of my full moon in Sagittarius energy is to make it a point to do slow cooker recipes more (especially soup) 💕💕💕💕💕💕💕🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️❤️❤️

Scroll to Top