Homemade Minestrone Soup (Slow Cooker)

Name: Homemade Minestrone Soup (Slow Cooker)
Prep time: 10 min
Cook time: 4 min
Total time: 4 min
Ingredients: 2 cans (14.5 oz) diced tomatoes; 2 tablespoons tomato paste; 1/4 cup sun-dried tomato pesto (homemade or store-bought); 1 parmesan rind; 4 cups vegetable stock; 2 cups water; 1 cup carrots, diced; 1 1/4 cup celery, diced; 1 1/2 cup 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 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) great northern beans, drained and rinsed; 1 1/2 cups zucchini, diced; 1 1/2 cups tubular (ditalini) pasta; 1 cup frozen green beans, thawed; 2 1/2 cups baby spinach, chopped; Finely shredded Parmesan cheese, for serving (or Romano)

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Prep Time: 10 minutes

Cook Time: 4 hours, 25 minutes

Total: 4 hours, 35 minutes

Servings: 6

Author : Marzia

copycat recipe fall fall favorites

Instructions

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Step 1

Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

Step 2

Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

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