HOMEMADE MINESTRONE SOUP {SLOW COOKER}

iklan tengah

I wonder if it’s even legal for me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup. Don’t you just love lunches and dinners like that? This gal right here is a big fan of those kinda meals.

HOMEMADE MINESTRONE SOUP {SLOW COOKER}

INGREDIENTS:

• 2 cans (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto (homemade or store-bought)
• 1 parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1 1/4 cup celery, diced
• 1 1/2 cup white onion, diced
• 4 – 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 sprig rosemary (or 1/2 teaspoon dried)
• 2 bay leaves
• salt and pepper to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 1/2 cups zucchini, diced
• 1 1/2 cups tubular (ditalini) pasta
• 1 cup frozen green beans, thawed
• 2 1/2 cups baby spinach, chopped
• Finely shredded Parmesan cheese, for serving (or Romano)

DIRECTIONS:

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.

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