Slow Cooker Minestrone Soup

By rossboys

Ingredients

• 1 can (28oz) whole tomatoes no salt added
• 1 can (6oz) tomato paste
• 6 C fat-free, Kitchen Basics unsalted chicken broth
• 1 1/2 C canned cannellini beans, no salt added, drained & rinsed
• 1 C diced onion
• 1 C chopped carrots
• 1 C chopped celery
• 1 C green beans, cut into bite-size pieces
• 4 clove garlic, peeled and minced
• 1/4 tsp red pepper flakes, optional
• 2 tsp dried oregano, divided
• 2 tsp dried basil, divided
• 1 tsp dried thyme, divided
• 1/2 C dry whole wheat elbow macaroni
• 2 Tbsp distilled vinegar
• 4 C baby spinach leaves, lightly packed
• 11 tsp grated Parmesan cheese

Details

Servings 11

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, 1 tsp oregano, 1 tsp basil, and 1/2 tsp thyme.

Set cooker on high and cook soup for 4 hours.

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 tsp grated Parmesan cheese.