Homemade Minestrone Soup {Slow Cooker} Serves: 6-8
"An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!..."
INGREDIENTS
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2 cans (14.5 oz) diced tomatoes
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2 tablespoons tomato paste
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1/4 cup sun-dried tomato pesto (homemade or store-bought)
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1 parmesan rind
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4 cups vegetable stock
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2 cups water
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1 cup carrots, diced
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1 1/4 cup celery, diced
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1 1/2 cup white onion, diced
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4 - 5 cloves garlic, minced
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1 teaspoon dried oregano
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1 sprig rosemary (or 1/2 teaspoon dried)
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2 bay leaves
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salt and pepper to taste
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1 can (15 oz) red kidney beans, drained and rinsed
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1 can (15 oz) great northern beans, drained and rinsed
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1 1/2 cups zucchini, diced
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1 1/2 cups tubular (ditalini) pasta
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1 cup frozen green beans, thawed
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2 1/2 cups baby spinach, chopped
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Finely shredded Parmesan cheese, for serving (or Romano)
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