Minestrone Slow Cooker (Print Version)
# Ingredients:
→ Base
01 -
2 celery stalks, chopped
02 -
1 tablespoon olive oil
03 -
1 zucchini, diced
04 -
3 cloves garlic, minced
05 -
1 onion, chopped
06 -
2 carrots, diced
→ Canned and Liquid
07 -
1 can (15 oz) cannellini beans, drained and rinsed
08 -
4 cups vegetable broth
09 -
1 cup water
10 -
1 can (15 oz) diced tomatoes
11 -
1 can (15 oz) kidney beans, drained and rinsed
→ Seasonings
12 -
1 teaspoon dried basil
13 -
1 teaspoon dried oregano
14 -
1/4 teaspoon black pepper
15 -
1/2 teaspoon dried thyme
16 -
1/2 teaspoon salt
→ Add-Ins
17 -
1/4 cup grated Parmesan cheese (optional)
18 -
2 cups fresh spinach, chopped
19 -
1/2 cup small pasta (ditalini or elbow)
# Instructions:
01 -
Toss olive oil, onion, carrots, celery, and garlic into the slow cooker. Mix them up well.
02 -
Drop in zucchini, tomatoes, both types of beans, broth, water, and all the seasoning. Cover it up and cook low for 6-8 hours or high for 3-4 hours.
03 -
Around 30 minutes before eating, stir in the pasta and let it soften.
04 -
Right before eating, mix in the spinach until it wilts. Serve hot, and top with Parmesan if you'd like.
# Notes:
01 -
Swap out pasta for gluten-free, or skip it entirely to keep it GF.
02 -
Use different veggies depending on what's in season.
03 -
You can mix in some meat if you'd like more protein.