FoodWage
Easy Slow Cooker Minestrone
Warm up your Crock-Pot (and your belly) with this sip-able slow cooker minestrone. The soup features a hearty mix of carrots, beans, celery, onion and noodles. It’s great for those days when you want to keep lunch simple with soup and crackers. You can also make a batch in advance, and freeze it.
Ingredients for servings
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4 cup reduced-sodium vegetable broth
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3 cup water
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1 can diced tomatoes 28-ounce or 720 grams
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2 can kidney beans use white ones (15-ounce or 385 grams each)
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2 medium carrots, peeled and chopped
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2 medium celery stalks, chopped
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1 small white or yellow onion, chopped
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2 teaspoon Italian seasoning
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2 bay leaves
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0.5 teaspoon salt
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0.5 teaspoon pepper
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1 medium uncooked pasta
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2 cups coarsely chopped fresh or frozen spinach, defrosted
Parmesan cheese and basil (optional)
Easy Slow Cooker Minestrone
Garnish
Directions
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, Italian seasoning, bay leaves and 1/2 teaspoon each salt and black pepper. Cover, and cook on low for 6–8 hours or on high for 3–4 hours.
One hour before the soup is done cooking, add pasta, zucchini and spinach. Cover, and continue to cook for an additional hour. Remove bay leaves, and season, to taste, with salt and black pepper. Ladle soup into bowls, and sprinkle Parmesan cheese over the top. Garnish with basil, if desired.