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)