Hearty Slow Cooker Minestrone Soup

• servings: 8 servings
• active time: 20 mins
• total time: 6 hours 20 minutes

Ingredients

1 cup carrots, sliced

1 cup celery, sliced

1 1/2 cups yellow onion, diced

28 oz can diced tomatoes, with juices

2 Tbsp tomato paste

parmesan rind, or 1" chunk of parmesan

2-3 Tbsp minced garlic

2 bay leaves

1 1/4 Tbsp dried Italian seasoning

pinch of red pepper flakes

4 cups fat free vegetable stock or broth

2 cups water

2 Tbsp vegetable base

15 oz can dark red kidney beans, drained and rinsed

15 oz can cannelini beans, drained and rinsed

ADD 20-25 MINUTES BEFORE SERVING

1 cup diced zucchini

1 1/2 cups dried ditalini or other small pasta

ADD 5 MINUTES BEFORE SERVING

1 cup frozen cut green beans

1 1/2 cups baby spinach, roughly chopped

Directions

Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.

5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.

When serving, if desired, grate parmesan cheese over the soup and enjoy!

Notes

As written, the green beans are semi-crisp. If you prefer softer green beans, add them when you add in the zucchini and pasta.