Hearty Slow Cooker Minestrone Soup
Servings: 6
Total Time: 8 to 9 hours
Ingredients
1 14.5 oz can diced tomatoes
28 oz can tomato puree
6 cups chicken broth
1 cup dry navy beans, rinsed
6 cloves garlic, minced
1 large yellow onion, diced
2 carrots, peeled and diced
1 rib celery, diced
2 bay leaves
1 tsp dry oregano
1/2 tsp dry parsley
1/2 tsp dry basil
1 tsp salt
1/2 tsp pepper
10 oz frozen spinach, thawed
1 zucchini, diced
8 oz ditalini pasta
1 cup shaved Parmigiano-Reggiano cheese
Directions
1. In a large slow cooker add the everything EXCEPT the spinach, zucchini, pasta and cheese. Stir to combine, cover and cook on low for 7 to 8 hours.
2. Stir in the spinach and zucchini 30 minutes before end of cooking time.
3. Cook the pasta a couple minutes shy of tender. Drain the pasta and stir into the soup. Add salt and pepper to taste and cook for about 5 more minutes.
4. Serve soup topped with the shaved Parmigiano-Reggiano.
2. Stir in the spinach and zucchini 30 minutes before end of cooking time.
3. Cook the pasta a couple minutes shy of tender. Drain the pasta and stir into the soup. Add salt and pepper to taste and cook for about 5 more minutes.
4. Serve soup topped with the shaved Parmigiano-Reggiano.
