SLOW COOKER MINESTRONE SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small red or yellow onion, diced
2 small carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 1/2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
1 (28 oz) can diced tomatoes, with juices
6 cups vegetable broth
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can cannellini beans or Great Northern beans, rinsed and drained
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini, diced
1/2 cup dried whole wheat elbow pasta (can use gluten-free pasta)
1 cup chopped fresh spinach
Salt and black pepper, to taste
Freshly-grated Parmesan cheese, for serving, optional
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Directions: |
Directions:1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.
Note-for vegan, don't use the Parmesan cheese and for gluten-free, use gluten-free pasta. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 |
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