Loaded Veggie Minestrone Soup
Published Oct 22, 2020
This post contains affiliate links. Please see our disclosure policy.
Let this Loaded Veggie Minestrone Soup cook all day in the slow cooker while you’re out running errands or enjoying the day. Dinner will be ready when you return!
Loaded Veggie Minestrone Soup
Ingredients
- 1 large onion, , diced
- 1 cup chopped carrots
- 1 cup sliced celery
- 1 yellow or red bell pepper, , seeded and diced
- 1 cup sliced zucchini , (about 1 medium zucchini)
- 1 cup sliced yellow squash , (about 1 medium squash)
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, , drained and rinsed
- 1 (15-ounce) can white beans, , drained and rinsed
- 1 cup pesto
- 4 cups gluten-free vegetable broth
- 1 cup frozen peas
- 1 handful baby spinach
Instructions
- Use a 6-quart slow cooker. Put the vegetables into the bottom of the slow cooker and add the tomatoes and beans. Pour in the pesto and broth.
- Cover, and cook on low for 8-10 hours, or until the vegetables have fully cooked and softened and flavors have melded completely.
- Stir well and add frozen peas and a handful of spinach. Cook on high for another 10-15 minutes or until the peas are fully hot and the spinach has wilted.
Nutrition
Calories: 423kcalCarbohydrates: 53gProtein: 18gFat: 16gSaturated Fat: 3gCholesterol: 3mgSodium: 1062mgPotassium: 1144mgFiber: 15gSugar: 10gVitamin A: 6238IUVitamin C: 53mgCalcium: 205mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Best vegetable broth ever tasted. Soup was delicious!!!!