Minestrone Soup – Slow Cooker
Course: MainCuisine: AmericanDifficulty: EasyServings
7
servingsPrep time
15
minutesCooking time
7
hoursIngredients
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!
