Slow-Cooker Minestrone Soup

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Slow-Cooker Minestrone Soup
What's your Take?
Prep Time 15 minutes Cook Time 4 hours on high or 8 hours on low

A brothy soup packed with vegetables is not only inviting but healthy. Lately with this crazy cold winter that has engulfed everyone, I'm making soups almost on a daily basis. This recipe is a hands-down classic but when I don't have time to stand over a stove, I let my slow cooker do all of the work. Bright and colorful, just looking at this soup makes my mouth water!

What you'll need

  • 6 cups low-sodium chicken or vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup fresh green beans
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1/4 cup onion diced
  • 1 zucchini, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) cannellini beans
  • 1 can (15 ounces) kidney beans
  • 2 cups fresh baby spinach
  • 1 cup uncooked shell or elbow pasta
Helpful Tip:

Serve with a garnish of shredded parmesan cheese for an extra kick of flavor.

How to make it

  1. In a slow cooker, combine broth, tomatoes, green beans, carrots, celery, onions, zucchini, tomato paste, lemon juice, bay leaf, rosemary, oregano, salt, and pepper; stir. Cover and cook on high for 4 hours or on low for 8 hours. 30 minutes prior to finishing, add the cannellini beans, kidney beans, spinach, and pasta; cook until the pasta is tender. Taste and add additional salt or pepper if necessary. Serve.

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