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Slow Cooker Minestrone Freezer Meal

Slow Cooker Minestrone Freezer Meal

This easy slow cooker minestrone freezer meal is vegetarian and packed full of protein and fiber.

Categories Crock Pot, Slow Cooker, Soup, Vegan, Vegetarian, Weeknight Dinner
Difficulty Easy
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 234 kcal
Author Lacey Baier

Ingredients

  • 1 yellow onion, diced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 shallot, chopped
  • 1/3 lb green beans, cut into thirds
  • 1 cup corn kernels
  • 28 oz diced tomatoes
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 cups vegetable broth
  • 1 cup whole wheat or quinoa noodles, uncooked (optional)
  • 1 med. zucchini, sliced (optional)
  • 1 15-oz can kidney beans, drained
  • 1 15-oz can cannelloni beans, drained

Instructions

  1. Add all ingredients except for noodles, zucchini, and beans to a slow cooker and cover.

  2. Set slow cooker to Low or 4-6 hours, or until all the vegetables are cooked and tender.

  3. When the minestrone is about 20 minutes away from being ready to eat, you can add in the cooked kidney beans and cannelloni beans, sliced zucchini, plus any un-cooked pasta you’d like to add.

Nutrition Facts
Slow Cooker Minestrone Freezer Meal
Amount Per Serving (2 cups)
Calories 234 Calories from Fat 14
% Daily Value*
Fat 1.5g2%
Saturated Fat 0.3g2%
Sodium 367.9mg15%
Carbohydrates 38g13%
Fiber 12.1g48%
Sugar 7.6g8%
Protein 12.3g25%
* Percent Daily Values are based on a 2000 calorie diet.