Thanks for joining Sarah and me for Meatless Monday today. I am such a soup lover and enjoy eating it year round so I am looking for fun twists to mix up my recipes. This Slow Cooker Spring Minestrone was my recipe for club this month and a perfect way to enjoy all of the delicious spring produce coming out.
- Slow Cooker Spring Minestrone
- Slow Cooker Spring Minestrone Meatless Monday 03/18/2019 by Deborah Brooks Category Meatless Monday Recipes Soups Ingredients 1 onion chopped 2-4 garlic cloves minced 4 large carrots- peeled/sliced 2 28 oz cans of diced tomatoes 2 15 oz cans of Cannelli beans rinsed & drained 2 32 oz boxes of reduced sodium vegetable stock 1 large bunch of asparagus cut into bite sized pieces 1 12 oz bag of frozen peas (no need to defrost) 1 bunch of Swiss Chard (chopped including stems) 8 oz box of small shaped pasta cooked al dente salt, pepper, oregano, basil, thyme to taste optional Parmesan cheese to top and or rind for cooking Instructions In a large crock pot add onion, garlic, carrots, tomatoes, stock add pinch of all seasonings Add rind of Parmesan if desired cook at high for 4 hours or low for 6 hours Add in asparagus, peas, Swiss Chard, beans season to taste cook on high for 30 min Serve w a 1/2 c of cooked pasta for each bowl sprinkle of parmesan if desired Tags healthy, meatless, meatless Monday, soups, spring Minestrone, Vegan, vegetable soups
- Slow Cooker Spring Minestrone Meatless Monday
- This Spring Minestrone is the perfect lunch or dinner to get you excited about spring veggies. Can be gluten free and vegan. Hope you enjoy it as much as my Soup Club did!
Slow Cooker Spring Minestrone
What’s Soup Club? Each month, our group of about 10-15 friends divides up into smaller groups of 3-4 to make soups to swap with each other. We usually have at least one vegetarian group and one non veggie group. We each make enough of the same soup to swap with our smaller group. We then leave with fabulous lunches for the week. Sometimes we even share with the rest of our families. You can read more about how it works and how to start your own soup swap here.
Using the crock pot for this Spring Minestrone allows me to cook some of the veggies for longer and slower and then having the luxury to come back later and add the last few items. Veggies like carrots and onions taste better when slow cooked for longer. Asparagus and Swiss Chard need only a short cooking time.
I like soups to have veggies of differing textures. Adding in the asparagus towards the end maintains the crunchiness and gives variety to the Spring Minestrone. I use Swiss Chard in soups as I find it holds it’s texture better than spinach does. Kale also works well.
Some people like to cook their pasta in the soup which is fine. I personally like to prepare it separately so it does not soak up all of the liquid in the soup. Also I think the Spring Minestrone freezes better without the pasta.
Using these CrockPot disposable liners is a game changer! No clean up needed at all. Where have these been all of the these years? They do come in different sizes as well.
This Spring Minestrone is the perfect lunch or dinner to get you excited about spring veggies. Can be gluten free and vegan. Hope you enjoy it as much as my Soup Club did!