Vegan Slow Cooker Minestrone
"It's chilly, so I've been all about soup. This is a vegan and glutenfree minestrone that packs a serious veggie punch and can be made in the crock pot! Original recipe from @foodnetwork - I added butternut squash (add to crock with the first batch of veggies), used leftover chard instead of spinach, and used gluten free mini shell pasta. If you're avoiding carbs, leave the pasta out! It won't affect the flavor at all"
-- @bluegrass_glutenfree


Prep time 45mins
Cook time 6hrs


  • 3 cups reduced-sodium vegetable broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can Navy beans, rinsed and drained
  • 2 medium carrots, peeled and chopped into 1-inch pieces
  • 1 cup butternut squash, diced
  • 1 stalk celery, diced
  • 1 cup onion, chopped
  • 1 tablespoon fresh sage, finely chopped
  • 3 bay leaves
  • 1 medium zucchini, diced
  • 2 cups swiss chard, coarsely chopped
  • 2 cups shell pasta
  • Kosher salt, to taste
  • black pepper, to taste


  • Step 1

    In a large slow cooker (6 to 7 quart capacity), combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage and bay leaves. Season to taste with salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

  • Step 2

    Thirty minutes before the soup is done cooking, add zucchini and chard. Cover and cook 30 more minutes.

  • Step 3

    Remove bay leaves and thyme stalks;  season to taste with salt and black pepper. If using, stir in pasta, cover and allow to heat through – about 5 minutes. Serve garnished with fresh sage and a light drizzle of olive oil.