Hearty Minestrone Slow Cooker (Print Version)
# Ingredients:
→ Base
01 -
1 zucchini, diced
02 -
1 onion, chopped
03 -
2 carrots, diced
04 -
2 celery stalks, chopped
05 -
3 cloves garlic, minced
06 -
1 tablespoon olive oil
→ Canned and Liquid
07 -
1 cup water
08 -
1 can (15 oz) cannellini beans, drained and rinsed
09 -
1 can (15 oz) diced tomatoes
10 -
4 cups vegetable broth
11 -
1 can (15 oz) kidney beans, drained and rinsed
→ Seasonings
12 -
1/4 teaspoon black pepper
13 -
1 teaspoon dried oregano
14 -
1/2 teaspoon salt
15 -
1 teaspoon dried basil
16 -
1/2 teaspoon dried thyme
→ Add-Ins
17 -
2 cups fresh spinach, chopped
18 -
1/4 cup grated Parmesan cheese (optional)
19 -
1/2 cup small pasta (ditalini or elbow)
# Instructions:
01 -
In your slow cooker, toss in olive oil along with onion, celery, carrot, and garlic, giving it a stir.
02 -
Toss in zucchini, tomatoes, both kinds of beans, seasonings, vegetable stock, and water. Put the lid on and let it cook. Choose either 6-8 hours on low heat or 3-4 hours on high.
03 -
Stir in the pasta about 30 minutes before it’s time to eat. Let it cook till soft.
04 -
Right before serving, mix in the spinach so it wilts. Serve it warm, with Parmesan if you’d like.
# Notes:
01 -
Swap the pasta for gluten-free options or just skip it to keep it GF.
02 -
Feel free to switch the veggies depending on what you’ve got.
03 -
For extra protein, throw in some meat if you want.