Minestrone in Slow Cooker (Print Version)
# Ingredients:
→ Base
01 -
1 tbsp extra virgin olive oil
02 -
1 onion, diced
03 -
2 carrots, cut into small cubes
04 -
2 celery ribs, finely diced
05 -
3 garlic cloves, crushed
06 -
1 zucchini, chopped into cubes
→ Canned and Liquid
07 -
1 can (15 oz) tomatoes, diced
08 -
1 can (15 oz) kidney beans, washed and drained
09 -
1 can (15 oz) cannellini beans, washed and drained
10 -
4 cups veggie stock
11 -
1 cup water
→ Seasonings
12 -
1 teaspoon oregano, dried
13 -
1 teaspoon basil, dried
14 -
1/2 teaspoon thyme, dried
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon ground black pepper
→ Add-Ins
17 -
1/2 cup tiny pasta (like ditalini or elbows)
18 -
2 cups spinach leaves, roughly chopped
19 -
1/4 cup Parmesan, grated (if you want)
# Instructions:
01 -
Put olive oil, onion, carrots, celery, and garlic in your slow cooker and mix them together.
02 -
Throw in zucchini, tomatoes, beans, broth, water, and all the spices. Pop the lid on and let it cook on low for 6-8 hours or high for 3-4 hours.
03 -
About half an hour before you plan to eat, add the pasta and stir until it's soft enough.
04 -
Right before you serve it, mix in the spinach and watch it wilt down. Serve it hot and sprinkle with Parmesan if you'd like.
# Notes:
01 -
Switch to GF pasta or skip it for a gluten-free option
02 -
Feel free to swap veggies based on what's in season
03 -
Toss in some meat if you want more protein