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Minestrone Soup

Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can 28 ounces diced tomatoes
  • 4 cups vegetable broth
  • 2 cans 15 ounces each cannellini beans, drained and rinsed
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium onion diced
  • 2 cups green beans trimmed and cut into 1-inch pieces
  • 1 medium zucchini diced
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup small pasta shells or ditalini
  • 2 cups fresh spinach
  • Grated Parmesan cheese for serving

Method
 

  1. Add the diced tomatoes, vegetable broth, cannellini beans, carrots, celery, onion, green beans, zucchini, garlic, Italian seasoning, salt, and pepper to the slow cooker and stir well.
  2. Cover and cook on low for 7-8 hours or on high for 4-5 hours until all vegetables are tender.
  3. About 30 minutes before serving, stir in the pasta and continue cooking until pasta is al dente.
  4. Stir in the fresh spinach and let it wilt for about 5 minutes.
  5. Taste and adjust seasonings as needed, then ladle into bowls and top generously with grated Parmesan cheese.