Olive Garden Copycat Minestrone Soup {Slow Cooker}
By jbrockel
Ingredients
- Ingredients
- 4 cups low-sodium vegetable stock
- 1 1/2 cups water
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (3 stalks)
- 1 cup diced carrots (2 carrots)
- 1 cup diced yellow onion (1 small)
- 1 Tbsp chopped fresh parsley (or 1 tsp dried)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried crushed rosemary
- 2 bay leaves
- 1/2 tsp sugar
- Salt and freshly ground black pepper, to taste
- 1 1/3 cups diced zucchini (1 small)
- 1 1/3 cups shell pasta
- 4 cloves garlic, minced
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
- 1 (14.5 oz) can Italian green beans, drained
- 2 cups slightly packed chopped fresh spinach
- Finely shredded Romano cheese, for serving (Parmesan works too)
Details
Adapted from cookingclassy.com
Preparation
Step 1
Ingredients
4 cups low-sodium vegetable stock
1 1/2 cups water
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
1 Tbsp chopped fresh parsley (or 1 tsp dried)
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary
2 bay leaves
1/2 tsp sugar
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
1 1/3 cups shell pasta
4 cloves garlic, minced
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
1 (14.5 oz) can Italian green beans, drained
2 cups slightly packed chopped fresh spinach
Finely shredded Romano cheese, for serving (Parmesan works too)
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