Daily Vegan Lunch for 11 October, 2013: Crockpot Minestrone

vegan minestrone

INGREDIENTS:

2 teaspoons oil
2 cups chopped onion
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1.5 cups chopped celery
1.5 cups chopped carrot
2 cups cooked chickpeas (drained)
2 cups crushed tomatoes

1 teaspoon basil

6 cups water
2 veggie broth cubes

1 cup uncooked macaroni

DIRECTIONS:

Combine all ingredients except macaroni in a crockpot. Cook on low for 8 hours or on high for 4 hours. Add macaroni during last 20 minutes of cooking, simply dump it in and turn crockpot to “High” setting.

Alternately, cook soup on the stovetop by cooking onion first in the oil on medium-high heat for about five minutes. Add all ingredients except macaroni and let it simmer on medium high for 45 minutes. Add the macaroni and cook about 10 more minutes or until the macaroni is al dente.

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