Slow Cooker - Minestrone Soup

By PamCallan

Ingredients

• 1 cup diced celery, 2 small stalks
• 1 cup diced carrots, 2 medium carrots
• 1 1/2 cup diced onion, 1 small onion
• 1 cup fresh green beans, cut in 1 inch pieces
• 64 oz low sodium vegetable broth
• 2 14.5 oz cans diced tomatoes
• 1 16 oz can dark kidney beans
• 1 15.8 oz can great northern beans
• 2 teaspoons minced garlic, 4 cloves
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon dried crushed rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups dried whole wheat elbow pasta

Preparation

Step 1

Instructions
Put all ingredients except for the pasta in a large crock pot. Cook on low for 8-10 hours or high for 4-5 hours. Adjust salt and pepper to taste.
Just before serving, turn Crock Pot to high. If you had been cooking on low allow the crock pot to warm up for about 10 minutes. Add the pasta and cook 10-20 minutes or until pasta is al dente.

Instructions