• 62673fc4c2d66736472b7a6cd4e75ca2

Summer Minestrone Soup

An easy crockpot soup loaded with fresh summer veggies. MEAL TIP: top with pesto for a more savory flavor.

Prep
Cook
Serves 6people
Ingredients
4
cups vegetable stock
2
cups water
2
cans (14.5 oz) diced tomatoes
1
cup diced celery (3 stalks)
1
cup diced carrots (2 carrots)
1
cup diced yellow onion (1 small)
2
tbsp chopped fresh parsley (or 2 tsp dried)
2
tsp 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 and pepper, to taste
1 1/3
cup diced zucchini (1 small)
1 1/3
cups shell or ditalini pasta
4
cloves garlic , minced
1
can (15 oz) dark red kidney beans, drained and rinsed
1
can (15 oz) white navy beans or cannellini beans, drained and rinsed
1
can (14.5 oz) Italian green beans, drained
2
cups packed chopped fresh spinach
Finely shredded Romano or Parmesan cheese, for serving
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 slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
2.
Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 - 40 minutes until pasta is tender.
3.
Stir in spinach and Italian green beans and cook several minutes until heated through. Stir in more vegetable broth or water to thin if desired. Serve warm topped with Romano cheese.

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