Crockpot Minestrone Soup
Hearty Italian minestrone loaded with beans, pasta, and vegetables. Set it and forget it for a budget-friendly vegetarian lunch all week.
PROTEIN 10g
CALORIES 245
P:E RATIO 4.1
TIME 375m
YIELD 8
P:E 4.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cans kidney beans, drained HIGH FIBER
1 can diced tomatoes PRODUCE
4 cups vegetable broth FLAVOR
1 cup ditalini pasta CARB BASE
2 carrots, diced PRODUCE
2 stalks celery, diced PRODUCE
1 zucchini, diced HIGH FIBER
2 cloves garlic, minced FLAVOR
1 tsp Italian seasoning FLAVOR
2 cups fresh spinach HIGH FIBER
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze without pasta for up to 3 months.
- Batching: Cook pasta separately if prepping for the full week to prevent mushy noodles.
- Reheat: Microwave 2-3 minutes or reheat on stovetop over medium heat.
EXECUTION STEPS
01
THE MACRO PREP
Add beans, tomatoes, broth, carrots, celery, zucchini, garlic, and Italian seasoning to the slow cooker.
02
HIGH HEAT SEAR
Cook on LOW for 6 hours or HIGH for 3 hours.
03
HIGH HEAT SEAR
Add pasta and spinach in the last 30 minutes of cooking.
04
THE MACRO PREP
Season with salt and pepper to taste.
05
STEP 5
Ladle into containers for the week.