Minestrone Soup (Slow Cooker)

By Phil-2

Ingredients

• 2 cans (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto
• 1 parmesan rind
• 4 cups vegetable or chicken stock
• 2 cups water
• 1 cup carrots, diced
• 1 1/4 cup celery, diced
• 1 1/2 cup white onion, diced
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• salt and pepper to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups zucchini, diced
• 1 1/2 cups ditalini or pasta of choice
• 2 1/2 cups baby spinach, chopped
• Finely shredded Parmesan cheese, for serving (or Romano)

Preparation

Step 1

1.Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

2.Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.