Homemade Minestrone Soup (Slow Cooker)

First time using the slow cooker, started out with this soup recipe and it came out delicious!
Ingredients:
  • 2 cans (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • ¼ cup sun-dried tomato pesto
  • 1 Parmesan rind
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup carrots, diced
  • 1¼ cup celery, diced
  • 1½ cup white onion, diced
  • 4 – 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 sprig rosemary (or ½ teaspoon dried)
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1½ cups zucchini, diced
  • 1½ cups Ditalini pasta
  • 1 cup frozen green beans, thawed
  • 2½ cups baby spinach, chopped
  • Finely shredded Parmesan cheese (on top)

Instructions:
I prepped/ cut up all the veggies the night before, everything went in about noon the next and when I got home only had to add the pasta and remaining veggies
  1. Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
  2. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
  3. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 – 25 minutes until pasta is tender.
  4. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
  5. Serve warm topped with Parmesan cheese and garlic toasts

so good, delicious, nutritious, vegetarian friendly (minus the cheese and it’s vegan friendly)

Look at all these leftovers! enough for lunch and dinner for roughly a week

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