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Crockpot Minestrone Soup

Crockpot

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Ingredients

  • 1/2 1/2 1/2 onion, chopped
  • 1 1 1 cup carrots, chopped
  • 1 1 1 celery stalk, chopped
  • 2 2 2 garlic cloves, minced
  • 1 1 oz.) can 1 (28 oz.) can of diced tomatoes
  • 1 1 oz.) can 1 (15 oz.) can of white bean, drained, rinsed
  • 3 3 3 cups fat free chicken broth (or vegetable broth)
  • 1 1 1 oz. chunk of good Parmesan cheese rind
  • 1 1 1 fresh rosemary sprig
  • 2 2 2 bay leaves
  • 2 2 2 tab. chopped fresh basil
  • 1/4 1/4 1/4 cup chopped fresh parsley
  • salt and pepper
  • 1 1 1 medium zucchini, chopped
  • 2 2 2 cups chopped fresh or frozen (defrosted) spinach
  • 2 2 2 cups cooked small pasta
  • to parmesan cheese to top

Details

Preparation

Step 1

Rinse and drain beans. Puree beans with 1 cup of broth in blender.
In Crockpot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook for 30 minutes more. Add cooked pasta, cook 10 more minutes. Remove bay leave, rosemary sprig, rind and season to taste. Ladle soup into bowls and top with extra parmesan cheese.

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