CROCKPOT MINESTRONE SOUP
Serves:6-8
CROCKPOT MINESTRONE SOUP
INGREDIENTS
2 cans (14.5 oz) diced tomatoes
2 tbsp tomato paste
¼ cup sun-dried tomato pesto
1 cup parmesan
4 cups vegetable stock
2 cups water
1 cup carrots, diced
11/2 cup celery, diced
11/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 tsp dried oregano
1/2 tsp rosemary
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
1½ cups zucchini, diced
1½ cups Ditalini pasta
1 cup frozen green beans
3 cups baby spinach, chopped
Shredded Parmesan or Romono cheese for garnish
INSTRUCTIONS
Add the diced tomatoes, tomato paste, tomato pesto, parmesan, 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.
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. Garnish with parmesan or romono cheese.
