Roxy15 Posted November 6, 2020 Share Posted November 6, 2020 Crockpot Minestrone Soup: Ingredients: 4 Cups Low-Sodium Vegetable Stock 2 Cups Water 2-(14.5-oz.)-Cans Diced Tomatoes 1 Cup Diced Celery-(3 Stalks) 1 Cup Diced Carrots-(2 Carrots) 1 Cup Diced Yellow Onion-(1 Small) 2 T. Chopped Fresh Parsley Or 2 Tsp. Dried 2 T. Dried Basil 1 Tsp. Dried Oregano 3/4 Tsp. Dried Rosemary. Crushed 1/2 Tsp. Dried Thyme 2 Bay Leaves 1/2 Tsp. Sugar Salt & Freshly Ground Black Pepper, To Taste 1-1/3 Cups Diced Zucchini-(1 Small) 1-1/3 Cups Shell Pasta 4 Cloves Garlic, Minced 1-(15-oz.)-Can Dark Red Kidney Beans, Drained & Rinsed 1-(15-oz.)-Can White Navy Beans Or Cannellini Beans, Drained & Rinsed 1-(14.5-oz.)-Can Italian Green Beans, Drained 2 Cups Packed Chopped Fresh Spinach Topping Ingredients: Finely shredded Romano Cheese for serving-(Parmesan works too.) Directions: 1. Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a 6 or 7-quart crockpot. 2. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours. 3. Then add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30-40 minutes until pasta is tender. 4. Stir in spinach and Italian green beans and cook several minutes until heated through. 5. Stir in more vegetable broth or water to thin if desired. Serve warm topped with Romano Cheese. 1 Quote Link to comment
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