Slow Cooker Creamy Minestrone Soup

• Vegetarian

• Produce

  • 3 cups Baby spinach
  • 2 Bay leaves
  • 1 can Cannelini beans
  • 3 Carrots, medium
  • 3 stalks Celery
  • 4 cloves Garlic
  • 1 can Great northern beans
  • 1 cup Green beans
  • 1 can Kidney beans, red
  • 1 tsp Oregano, dried
  • 1/2 tsp Rosemary, dried
  • 1 28 ounce can Tomatoes
  • 1 Yellow onion, medium
  • 2 Zucchini, medium

• Canned Goods

  • 1/4 cup Tomato paste
  • 4 cups Vegetable stock

• Pasta & Grains

  • 6 oz Ditalini or elbow pasta

• Baking & Spices

  • 1/4 tsp Black pepper, freshly-cracked
  • 1/2 tsp Kosher salt

• Dairy

  • 1 cut into chunks 2 ounces parmesan chunk
  • 1 Parmesan cheese

• Liquids

  • 2 cups Water

Found on dinnerthendessert.com

Description

Directions

• Add the diced tomatoes, tomato paste, parmesan, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves, Kosher salt, black pepper, kidney beans, great northern beans and pureed cannelini beans to a slow cooker.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• minutes before you are ready to serve, turn the slow cooker to high heat if it wasnt already on high heat.
• Add in the zucchini and pasta.
• In the last five minutes (20 minutes after adding the pasta and spinach) add in your green beans and spinach and stir.
• Serve with additional Parmesan cheese.