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Recipe for Minestrone Soup (Crockpot)

Course: Main Dish
Cuisine: Dinner, Italian

Ingredients

1st Part

  • 2 14.5oz cans diced tomatoes
  • 2 tablespoon tomato paste
  • ¼ cup sun-dried tomato pesto
  • 1 parmesan rind
  • 4 cups vegetable stock
  • 2 cups Water
  • 1 cup carrots diced
  • 1-¼ cup celery diced
  • 1-½ cup white onion diced
  • 4-5 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 sprig rosemary
  • 2 bay leaves
  • salt and pepper to taste

2nd Part

  • 1 15oz can red kidney beans drained and rinsed
  • 1 15oz can great northern beans drained and rinsed
  • 1-½ cups zucchini diced
  • 1-½ cups tubular pasta ditalini
  • 2-½ cups baby spinach chopped
  • 1 cup frozen green beans thawed

Toppings

  • Parmesan cheese finely shredded

Instructions

  • Combine diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to your slow cooker. Add in salt and pepper to taste. Cook on low heat 6-8 hours or high 3-4 hours.
  • Add in red kidney beans, great northern beans, zucchini, pasta, spinach and green beans and cook on high heat for an additional 20- 25 minutes until pasta is tender.
  • Serve warm topped with parmesan cheese.