MEATLESS

Minestrone Soup – Slow Cooker

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Minestrone Soup – Slow Cooker

Recipe by Julia PachecoCourse: MainCuisine: AmericanDifficulty: Easy
Servings

7

servings
Prep time

15

minutes
Cooking time

7

hours

Ingredients

  • 28oz diced tomatoes

  • 2 tbs tomato paste

  • 1/4 cup sun dried tomatoes

  • 6 cups vegetable broth

  • 4 large carrots, thinly sliced

  • 4 stalks of celery, sliced

  • 1 yellow onion, diced

  • 1 tbs minced garlic

  • 1 tsp dried oregano

  • 1 tsp dried rosemary

  • 2 bay leaves

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 can red kidney beans, drained and rinsed

  • 1 can great northern beans, drained and rinsed

  • 1 zucchini, diced

  • 1 1/2 cups ditalini pasta

  • 1 cup frozen green beans

  • 3 cups fresh spinach

  • Fresh parmesan cheese for on top

Directions

  • To a larger slow cooker add the diced tomatoes, tomato paste, sun dried tomatoes, vegetable broth, onions, carrots, celery, seasonings, and garlic, stir well. Cook on LOW for 7 hours or HIGH for 4 hours.
  • Add the kidney beans, great northern beans, zucchini, pasta, green beans, and spinach in stir well, cook on high for 30-45 minutes or until the pasta is tender. Sprinkle your bowl of soup with parmesan cheese and enjoy!

Recipe Video

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