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  • Gabriele Wolf PhD ND

Slow-Cooker Vegetable Soup

We cook this vegetable soup in the slow-cooker which works well for busy days. You can assemble your dinner in the morning and have it ready 4-6 hours later. You can also cook it on the stovetop and have it ready in less time.


  • medium onion, chopped

  • 2 medium carrots, chopped

  • 2 stalks celery, chopped

  • 12 ounces fresh green beans, cut into 1/2-inch pieces

  • 4 cups chopped kale

  • 2 medium zucchini, chopped

  • 4 roma tomatoes, seeded and chopped

  • 2 cloves garlic, minced

  • 2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed

  • 4 cups low-sodium chicken broth or low-sodium vegetable broth

  • 1 parmesan rind (optional)

  • 2 teaspoons salt

  • ½ teaspoon ground pepper

  • 2 teaspoons red-wine vinegar

  • 8 teaspoons prepared pesto


  • Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker.

  • Cover and cook on High for 4 hours or Low for 6 hours.

  • Remove parmesan rind, if using.

  • Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

Bon Apetit!

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