Vegan Crock-Pot Minestrone Recipe

About this recipe

A hearty and flavorful vegan minestrone soup, perfect for dinner. Packed with vegetables, beans, and herbs, this dish is a comforting solution for a nutritious meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 stick Organic Celery Stick
• 1 Kg Tomatoes 1kg
• 1Pc White Cabbage 1pc
• 100 G Jumbo Garlic 100g
• - Lungkow Vermicelli
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 400G Epicure Organic Red Kidney Beans
• - Schwartz Italian Seasoning

Instructions

1. 1. Place 3 cups of vegetable broth, 1 chopped onion, 1/2 cup of glazed carrots (chopped), 1 diced tomato, 2 teaspoons of salt, 1/2 cup of shredded cabbage, 1 tablespoon of parsley, 1 minced clove of garlic, 1/2 cup of vermicelli, 1 cup of cooked kidney beans, and 1 teaspoon of italian seasoning into the crock-pot.
2. 2. Stir all the ingredients together thoroughly to combine.
3. 3. Cover the crock-pot and cook on low for 10 to 16 hours or on high for 4 to 6 hours.
4. 4. During the last hour of cooking, add 1 diced zucchini to the crock-pot.
5. 5. Turn the crock-pot to high and cook for an additional hour until the zucchini is tender.
6. 6. Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs for added flavor.