Slow Cooker Homemade Minestrone Soup

• Vegetarian

• Produce

  • 2 1/2 cups Baby spinach, fresh
  • 2 tsp Basil, dried
  • 2 Bay leaves
  • 1 15 oz can Cannellini beans or great northern beans
  • 2 Carrots (about 1 cup, medium
  • 2 Celery stalks (about 1 cup
  • 4 cloves Garlic
  • 1 15 ounce can Kidney beans, red
  • 1 Onion (about 1 cup, medium
  • 1 tsp Oregano, dried
  • 1 Parsley, fresh
  • 3/4 tsp Rosemary, dried
  • 3/4 tsp Thyme, dried
  • 1 32 oz can Tomatoes
  • 2 Zucchinis, medium

• Canned Goods

  • 3 tbsp Tomato paste
  • 1 32 ounce carton Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Shell dried pasta, small

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Dairy

  • 1 Parmesan cheese

• Liquids

  • 2 cups Water

Found on lifemadesweeter.com

Description

Ingredients

• 1 32 oz can diced tomatoes (I used fire roasted for a slight kick)
• 3 tablespoons tomato paste
• 4 - 5 cloves garlic, minced
• 1 medium onion (about 1 cup), diced
• 2 medium carrots (about 1 cup), cut thinly into matchsticks or diced
• 2 celery stalks (about 1 cup), diced
• 2 bay leaves
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon dried thyme
• 32 ounce carton (4 cups) low sodium vegetable broth
• 2 cups water
• Salt and freshly ground black pepper, to taste
• 2 medium zucchinis (around 2 1/2 cups), sliced into halves or quarters
• one 15 ounce can red kidney beans, drained and rinsed
• one 15 oz can cannellini beans or great northern beans, drained and rinsed
• 1 cup small shell dried pasta
• 2 1/2 cups fresh baby spinach, chopped
• Shredded or grated Parmesan cheese, for serving
• Fresh parsley, finely chopped, for garnish (optional)

Directions

• Add diced tomatoes, tomato paste, garlic, onions, carrots, celery, bay leaves, basil, oregano, rosemary and thyme to the slow cooker. Stir in vegetable broth and water into slow cooker and season with salt and pepper to taste. Cover with lid and cook on low for 5-7 hours or high 3-4 hours.
• Stir in zucchini, kidney beans, cannellini beans and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Add spinach and cook for an additional 5 minutes until heated through. Serve warm with bread and top with parmesan cheese and garnish with parsley if desired.