Slow Cooker Vegetable Minestrone Soup

• Vegan
• Gluten free

• Produce

  • 4 Carrots, cut into coins (1 cup
  • 2 large stalks Celery
  • 1 (15 oz can Garbanzo beans
  • 1 cup Green beans
  • 2 cups Lentils
  • 1 Onion diced (roughly 2 cups, large
  • 1 tsp Oregano, dried
  • 1 Parsley
  • 2 hand fulls Spinach
  • 28 oz Tomatoes
  • 1/2 Zucchini, diced (2 cups, large

• Canned Goods

  • 8 cups Vegetable broth

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Salt

Found on adashofmegnut.com

Ingredients

• 1 large onion diced (roughly 2 cups)
• 2 large stalks celery, diced (3/4 cups)
• 4 carrots, cut into coins (1 cup)
• ½ large zucchini, diced (2 cups)
• 1 cup green beans
• 1 (15 oz) can garbanzo beans
• 2 cups lentils
• 28 oz diced tomatoes
• 8 cups (2 quarts) vegetable broth
• 1 tsp ground black pepper
• 1 tsp salt
• 1 tsp dried oregano
• 2 hand fulls spinach
• parsley, to serve

Directions

• Preheat crockpot. Add onions, celery, carrot, zucchini, garbanzo beans, lentils, vegetable broth, pepper, salt and oregano to the crock pot. Mix to combine.
• Cover with a lid and cook on low for 8-10 hours.
• With about 2 hours left, add in the spinach.
• Continue to cook until lentils are tender.
• Serve with fresh parsley.