Easy Healthy Slow Cooker Vegetarian Minestrone Recipe

As soon as I saw this easy healthy slow cooker vegetarian minestrone I knew I wanted to try it.  So, I cooked up a big batch recently. It turned out even more yummy than I thought it would.

This colorful slow cooker vegetarian minestrone soup with its rainbow of vegetables is healthy, delicious and vegetarian-friendly. What's not to like? Perfect when you are wanting to eat a little lighter and healthier. Something I always seem to want to do after coming home from vacation or eating out too much.

Substitutions and Variations

You can use any multi-colored pasta in place of the rotini. Or any pasta really if you are not concerned about its color. And of course, change out the veggies to suit what you like and is available. The addition of pesto at the end really boosts the flavor, so don't skip it!

Happy Slow Cooking!

Slow Cooker Vegetarian Minestrone Recipe

Colorful, flavorful and bursting with good-for-you ingredients, this slow cooker vegetarian minestrone soup is a winner. The addition of a little pesto at the end provides a brilliant boost of flavor.

Ingredients

• 4 stalks Swiss chard (about ½ pound) (I used rainbow chard)
• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 6 cups vegetable broth
• 2 cans (14 ounces) fire-roasted diced tomatoes, undrained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium sweet red or yellow bell pepper, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, minced
• 1 medium yellow summer squash or zucchini, halved and cut into ¼-inch slices
• 1-1/2 cups uncooked spiral pasta
• ¼ cup prepared pesto

Instructions

1. Cut stems away from the chard leaves and chop stems and leaves separately. Reserve leaves for adding later.

2. In a large skillet, heat oil over medium heat. Add the onion and chard stems. Cook, stirring often for 3-5 minutes or until tender. Transfer to a 6-quart slow cooker. Stir in the broth, tomatoes, beans, pepper, carrot and garlic. Cover and cook on low for 6-8 hours or until vegetables are tender.

3. Stir in the pasta, zucchini and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender.

4. Serve topped with pesto.

Nutritional Estimates Per Serving (1-1/2 cups): 231 calories, 7 g fat, 34 g carbohydrate, 6 g fiber, 9 g protein, 6 Points Plus

Kitchen Tools Used for this Recipe:

Looking for More Easy Healthy Delicious Slow Cooker Soup Recipes?

Easy Slow Cooker Loaded Baked Potato Soup

Slow Cooker Mexican Meatball Soup

Easy Healthy Slow Cooker Hamburger Soup

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Easy Slow Cooker Loaded Baked Potato Soup Recipe

Everything that makes a loaded baked potato so delicious - bacon, cheese, sour cream, chives - in a simple slow cooker soup. If you love loaded baked potatoes, you’ll love this easy slow cooker loaded baked potato soup.

It's amazing how a few simple ingredients can combine to create something so wonderful. Served with warm crusty bread, it makes a simple and satisfying meal in a bowl. Creamy and comforting, perfect when the weather turns chilly.

To make this recipe even easier: Substitute a 32-ounce bag of frozen cubed or shredded hash browns for the potatoes. Chopped frozen onion can be used instead of fresh too.

Top this slow cooker loaded baked potato soup with whatever toppings you prefer. I like bacon, shredded cheddar cheese and sliced green onions.

Happy Slow Cooking!

Easy Slow Cooker Loaded Baked Potato Soup Recipe

Ingredients

• 6 medium russet potatoes, peeled and chopped
• 1 medium onion, chopped (about 1 cup)
• 4 chicken or vegetable bouillon cubes
• 1 teaspoon garlic powder
• 4 cups water
• ¼ teaspoon pepper (or to taste)
• 1 tablespoon salt (or to taste)
• 1 can (12 ounces) evaporated milk
• 1 cup shredded sharp cheddar cheese

Optional Toppings: shredded cheddar cheese, chopped green onions or chives, chopped bacon, sour cream, etc.

Instructions

Combine all ingredients except evaporated milk and cheddar cheese in your slow cooker. Cover and cook on LOW until the potatoes are fork tender. This will take about 7-9 hours on low (or 4-6 hours on high).

When ready to serve, mash soup with a potato masher or hand-held immersion blender to your desired consistency. Then stir in the milk and cheese, stirring continuously until the cheese is melted. Taste and check for seasoning, adding more salt and/or pepper if necessary. If the soup seems to thick, you can thin it with a little more milk or water.

Serve with your choice of toppings.

Nutritional Estimates Per Serving (⅙th without optional toppings): 250 calories, 2.3 g fat, 47.7 g carbs, 6.5 g fiber, 10.7 g protein and 6 Weight Watchers PointsPlus

Kitchen Tools Used to Make this Recipe

You might also like:

For a Lighter Healthier Slow Cooker Potato Soup (Simple Nourished Living)

Slow Cooker Vegetarian Minestrone

Easy Slow Cooker Hamburger Soup

This post contains Affiliate Links to products I like. When you buy something through one of my Amazon links, I receive a commission that helps support this site. Thanks for your purchase!