Crockpot Minestrone Soup

• Produce

  • 2 Bay leaves
  • 1 can Cannellii beans
  • 2 cups Carrots
  • 1 1/2 cups Celery
  • 3 cloves Garlic
  • 1 can Green beans
  • 1 can Kidney beans, red
  • 2 cups Potatoes
  • 1 can Tomatoes
  • 1 White onion
  • 1 1/2 cups Zucchini

• Canned Goods

  • 4 cups Vegetable stock

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Liquids

  • 2 cups Water

• Other

  • 1 cups Tubular (ditalini pasta
  • 3 cups V8 ( or tomato juice

Found on familyfreshmeals.com

Description

Ingredients

• 1 can (14.5 oz) diced tomatoes
• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1.5 cups celery, chopped
• 1 white onion, diced
• 3-4 cloves garlic, minced
• 1 Tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 bay leaves
• 4 cups vegetable stock ( I prefer low sodium broth)
• 2 cups water
• 3 cups V8 ( or tomato juice)
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellii beans, drained and rinsed
• 1½ cups zucchini, diced
• 1 cups tubular (ditalini) pasta
• 1 can (15 oz) green beans, drained

Directions

• Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
• Add in vegetable stock, water, and V8. Cover and cook on low heat 6-8 hours or high 3-4 hours.
• After cooking time is up, add in red kidney beans, cannellii beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.