Slow Cooker Minestrone Soup Recipe

Ingredients

1 can (28 ounces) whole tomatoes
1 can (6 ounces) tomato paste
6 cups fat-free, less-sodium chicken broth
11/2 cups canned cannellini beans, drained, rinsed
1 cup diced onion
1 cup chopped carrots
1 cup chopped celery
1 cup green beans, cut into bite-size pieces
4 cloves garlic, peeled, minced
1/4 teaspoon red pepper flakes, optional
2 teaspoons dried oregano, divided
2 teaspoons dried basil, divided
1 teaspoon dried thyme, divided
1/2 cup dry elbow macaroni
2 tablespoons distilled vinegar
4 cups baby spinach leaves, lightly packed
11 tablespoons grated Parmesan cheese
Optional: add 1 1/2 lbs chuck roast, cut into cubes

Preparation

Step 1

In a large slow cooker, combine whole tomatoes with juices (crushing each tomato by hand), tomato paste, broth, cannellini beans, onion, carrots, celery, green beans, garlic, red pepper flakes, if using, 1 teaspoon oregano, 1 teaspoon basil and 1/2 teaspoon thyme. Set cooker on high and cook soup for 4 hours (or low 6-8 hrs). Prepare macaroni according to package directions, omitting the salt. Add cooked pasta, remaining oregano, basil and thyme and cook an additional 30 minutes. Add vinegar when cooking time is complete and stir in the spinach. Each serving consists of 1 cup soup, garnished with 1 tablespoon grated Parmesan cheese.