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Homemade Minestrone Soup (Slow Cooker)

🇮🇹 Italy

Servings: 6 Prep: 10 minutes Cook: 4 hours 25 minutes Total: 4 hours 35 minutes

Ingredients

  • 2 (14.5 oz) cans diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup sun-dried tomato pesto
  • 1 parmesan rind
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup carrots, diced
  • 1 1/4 cups celery, diced
  • 1 1/2 cups 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 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • 1 1/2 cups zucchini, diced
  • 1 1/2 cups ditalini pasta (or other small shapes)
  • 1 cup frozen green beans, thawed
  • 2 1/2 cups baby spinach, chopped
  • Parmesan cheese, grated, for serving

Steps

  1. Add diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
  2. Season with salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Add red kidney beans, great northern beans, zucchini, and pasta. Cook on high for 20-25 minutes until pasta is tender.
  4. Stir in spinach and green beans. Cook an additional 5 minutes until heated through.
  5. Serve warm topped with grated parmesan cheese.

Source: www.littlespicejar.com