Slow Cooker Minestrone Soup
Slow Cooker Minestrone Soup. Super comforting, hearty and loaded with tons of vegetables! The perfect healthy soup for winter!
- 4 cups vegetable stock
- 2 cups water
- 2 14.5 ounce cans fire roasted tomatoes
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion diced
- 4 cloves garlic minced
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/8 teaspoon red pepper flakes
- 1 zucchini quartered
- 1 cup ditalini pasta uncooked
- 1 15 ounce can cannellini beans
- 1 15 ounce can red kidney beans
- 1 1/2 cups green beans I used frozen and thawed them out
- 1 1/2 cups fresh spinach
- salt and pepper
Add stock, water, tomatoes, carrots, celery, onion, garlic, thyme, rosemary, basil, oregano, bay leaves and crushed red pepper flakes to a slow cooker. Cook on low for 6 - 8 hours or high for 3 - 4 hours.
Add in zucchini, pasta, beans and cook on high heat and additional 30 minutes or until pasta is tender.
Stir in green beans and spinach. Heat through. (If mixture is too thick add a splash of stock.)
Season soup to taste with salt, pepper and crushed red pepper flakes if desired.
Serve immediately with parmesan cheese!
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!