Olive Garden Copycat Minestrone Soup {Slow Cooker}

By srumbel

So, here it is and I’m excited to say it tastes just like theirs, and even better, it’s made in the slow cooker. Whether or not you like Olive Garden, you’ll want to try this soup. My husband was so hesitant, he thought anything with this many vegetables could never be good, but he loved it. And me, yeah I had like 3 bowls of it, but how could I feel that bad about it? The more veggies the better right :)? Enjoy!
from cookingclassy.com

Ingredients

• 4 cups low-sodium vegetable stock
• 1 1/2 cups water
• 2 (14.5 oz) cans diced tomatoes
• 1 cup diced celery (3 stalks)
• 1 cup diced carrots (2 carrots)
• 1 cup diced yellow onion (1 small)
• 1 Tbsp chopped fresh parsley (or 1 tsp dried)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried crushed rosemary
• 2 bay leaves
• 1/2 tsp sugar
• Salt and freshly ground black pepper, to taste
• 1 1/3 cups diced zucchini (1 small)
• 1 1/3 cups shell pasta
• 4 cloves garlic, minced
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
• 1 (14.5 oz) can Italian green beans, drained
• 2 cups slightly packed chopped fresh spinach
• Finely shredded Romano cheese, for serving (Parmesan works too)

Preparation

Step 1

Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 - 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Serve warm topped with Romano cheese.