Slow Cooker Minestrone Soup

By á-40912

Delicious and healthy minestrone soup!

Ingredients

• 1 small red or yellow onion, diced
• 2 small carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (28 oz) can diced tomatoes, with juices
• 6 cups vegetable broth
• 1 (15 oz) can red kidney beans, rinsed and drained
• 1 (15 oz) can cannellini beans or Great Northern beans, rinsed and drained
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/8 teaspoon red pepper flakes
• 1 small zucchini, diced
• 1/2 cup elbow pasta
• Salt and black pepper, to taste
• Freshly-grated Parmesan cheese, for serving, optional

Preparation

Step 1

1. Combine the onion, carrots, celery, garlic, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on high for about 2 hours.

2. 20-30 minutes before the soup is done cooking, add in the zucchini and start cooking the pasta on the stove. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.