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Minestrone Soup (Slow Cooker) Recipe

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This recipe for Minestrone Soup (Slow Cooker), by , is from Tried and True Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy McCartney


4 cups vegetable stock
2 cups water
2 cans diced tomatoes
3 stalks diced celery
2 diced carrots
1 onions diced
2 Tbsp. parsley
2 tsp. basil
1 tsp. oregano
3/4 tsp. rosemary
1/2 tsp. thyme
2 bay leaves
1/2 tsp sugar
salt and pepper
1 1/3 diced zucchini
1 1/3 cups shell pasta
4 cloves minced garlic
1 can red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1 can Italian green beans, drained
2 cups packed fresh chopped spinach
Parmesan cheese

Add stock, water, tomatoes, celery, carrots, onion, parsley, oregano, thyme, rosemary, bay leaves, and sugar to a slow cooker. Season with salt and pepper to taste and cook on low for 6-8 hours.
Add zucchini, pasta, garlic, beans and cook on high for 30-40 minutes until pasta is done. Stir in spinach and Italian green beans and cook until heated through. Add more broth or water if you want. Serve and top with cheese.




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