Slow Cooker Minestrone Soup

  • 2 cans (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 parmesan rind (from your freezer as you've been saving these)
  • 4 cups stock
  • 2 cups water
  • 1 carrots, diced
  • 1 celery, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 sprig rosemary (or ½ teaspoon dried)
  • 2 bay leaves
  • salt and pepper to taste
  • 2 cans (15 oz) red kidney beans, drained and rinsed
  • 1 small zucchini, diced
  • 1½ cups pasta
  • 1 cup frozen green beans, thawed
  • 2½ cups baby spinach, chopped
  • Finely shredded Parmesan cheese, for serving (or Romano)

Directions:

  1. Add the diced tomatoes, tomato paste, parmesan rind, stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper and cook on low for 6-8 hours or high 3-4 hours.

  2. Add in red kidney beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve hot soup topped with parmesan cheese and garlic toasts.

Prep time
20 minutes
Cook time
3.5-8.5 hours
Makes
6-8 servings

Serve fresh home made bread with your soup:
Recipe for Dutch oven bread and Sourdough starter