Slow Cooker Minestrone Soup
Serve this hearty soup with corn muffins or crusty French bread.
Servings: 6
Ingredients
- 3 c. low sodium vegetable or chicken broth
- 1 (28-oz.) can diced tomatoes
- 1 (15-oz.) can cannellini or navy beans drained
- 2 carrots peeled and chopped
- 1 stalk celery chopped
- 1 c. onion chopped
- 1 tsp. dried thyme
- 1/2 tsp. dried sage
- 2 bay leaves
- Salt and ground black pepper
- 2 c. cooked ditalini pasta
- 1 med. zucchini chopped
- 2 c. coarsely chopped fresh or frozen spinach defrosted
- 4 T. grated Parmesan or Romano cheese
- basil sprigs optional
Instructions
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours.
- Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.
- Remove bay leaves and season, to taste, with salt and black pepper.
- Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
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