HEARTY SLOW COOKER MINESTRONE SOUP

HEARTY SLOW COOKER MINESTRONE SOUP

INGREDIENTS

· 1 cup carrots, sliced

· 1 cup celery, sliced

· 1 1/2 cups yellow onion, diced

· 28 oz can diced tomatoes, with juices

· 2 Tbsp tomato paste

· parmesan rind, or 1" chunk of parmesan

· 2-3 Tbsp minced garlic

· 2 bay leaves

· 1 1/4 Tbsp dried Italian seasoning

· pinch of red pepper flakes

· 4 cups fat free vegetable stock or broth

· 2 cups water

· 2 Tbsp vegetable base

· 15 oz can dark red kidney beans, drained and rinsed

· 15 oz can cannelini beans, drained and rinsed

ADD 20-25 MINUTES BEFORE SERVING

· 1 cup diced zucchini

· 1 1/2 cups dried ditalini or other small pasta

ADD 5 MINUTES BEFORE SERVING

· 1 cup frozen cut green beans

· 1 1/2 cups baby spinach, roughly chopped

INSTRUCTIONS

1. Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

2. 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.

3. 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.

4. When serving, if desired, grate parmesan cheese over the soup and enjoy!