Homemade Minestrone Soup (Slow Cooker

• Produce

  • 2 1/2 cups Baby spinach
  • 2 Bay leaves
  • 1 cup Carrots
  • 1 1/4 cup Celery
  • 4 cloves Garlic
  • 1 can Great northern beans
  • 1 cup Green beans, frozen
  • 1 can Kidney beans, red
  • 1 tsp Oregano, dried
  • 1 sprig Rosemary
  • 2 cans Tomatoes
  • 1 1/2 cup White onion
  • 1 1/2 cups Zucchini

• Canned Goods

  • 2 tbsp Tomato paste
  • 4 cups Vegetable stock

• Condiments

  • 1/4 cup Sun-dried tomato pesto, homemade or store-bought

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 Parmesan, rind
  • 1 Parmesan cheese

• Liquids

  • 2 cups Water

• Other

  • 1 1/2 cups Tubular (ditalini pasta

Found on littlespicejar.com

Description

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

• 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. 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.