Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup

Substitute the tomato juice for vitamin-packed vegetable juice. This soup is just as good on day 2!

Ingredients:

1 (14.5-oz.) can diced tomatoes

2 c. carrots, diced

2 c. potatoes, diced

1 1/2 c. celery, diced

1 medium white onion, finely chopped

1 clove garlic, minced

1 Tbsp. Italian seasoning

1 tsp. salt

1/2 tsp. ground black pepper

2 bay leaves

1 (32-oz.) container chicken or vegetable stock

2 c. tap water

3 c. tomato juice

1 (15-oz.) can red kidney beans, drained and rinsed

1 (15-oz.) can cannellii beans, drained and rinsed

2 c. zucchini, diced

1 c. ditalini pasta

1 (15-oz.) can green beans, drained

Directions:

1. Put diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt, pepper, and bay leaves into your slow cooker crock. Stir in vegetable stock, water and tomato juice. Cover and cook on LOW for 6 to 8 hours.

3. Before you’re ready to eat, add red kidney beans, cannellii beans, zucchini, green beans and pasta and stir. Turn the slow cooker to high and cook for about 10 minutes or until pasta is tender. Remove bay leaves before serving.

Apron Strings Notes: In step 3, I have all of my ingredients ready to dump so I can minimize the amount of time the slow cooker lid is open. This retains the heat for the final 10 to 15 minutes needed to heat through the last ingredients and cook the pasta. You can also cook the pasta separately and stir in before serving.