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sassy47

Minestrone Soup Crock Pot

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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

Servings 6

Preparation

Step 1

Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 - 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Serve warm topped with Romano cheese.

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