Slow Cooker Minestrone Soup

By johnwhorfin

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

Details

Servings 6
Preparation time 15mins
Cooking time 261mins
Adapted from twopeasandtheirpod.com

Preparation

Step 1

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.