Minestrone Soup is loaded with nourishing vegetables that heal the body and sooth the soul. Simple, easy to make and easily reheated.
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- One 15– can cannellini beans (drained and rinsed, 1 ½ cups)
- One 28– can diced tomatoes in juice (do not drain)
- 2 cups butternut squash (diced)
- 1 quart vegetable broth (plus more if needed)
- 2 teaspoons dried Italian herbs
- 4 cups chopped kale
- 1/4–1/2 cup vegan basil pesto
- Heat olive oil in a skillet over medium-high heat. Add the onion and saute for 3-5 minutes. Add garlic and cook for 30-60 seconds.
- Transfer to a slow cooker along with the carrots, celery, beans, diced tomatoes and their juice, butternut squash, vegetable broth, and dried Italian herbs. Cook on LOW for 8-10 hours or HIGH for 4-5 hours.
- Stir in the leafy greens and pesto. Taste and decide if you want more pesto (I always lean towards more is the way to go). The residual heat will cook the greens without turning them mushy. If the soup is too thick, add more broth.
Cooked pasta can be added to the soup, if desired. Adding uncooked pasta to the slow cooker can also be done, but it may become too mushy with the long cooking time.
You can also cook this on the stovetop. For step 2, just add the remaining ingredients to the pot. Allow to simmer for 30 minutes, or until butternut squash, carrots and celery are soft (break apart when you put a fork through them).
Keywords: slow cooker minestrone soup