Minestrone Soup

Ingredients:

  • 2 cans diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup sun dried tomato pesto (homemade or store-bought 🙂 )
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup diced carrots
  • 1 1/4 cup diced celery
  • 1 1/2 cup diced white onion
  • 4-5 cloves minced garlic
  • 1 tsp dried oregano
  • 1 prig rosemary
  • 2 bay leaves
  • salt and pepper
  • 1 can red kidney beans, drained and rinsed
  • 1 can great northern beans, drained and rinsed
  • 1 1/2 cup zucchini, diced
  •  1 1/2 cup tubular pasta
  • 1 cup frozen green beans, thawed
  • 2 1/2 cup baby spinach chopped

Instructions:

  1. Add the diced tomatoes, tomato paste, tomato pesto, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
  2. Season with salt and pepper until satisfied.
  3. Cook on low heat for 6-8 hours or high heat for 3-4 hours/
  4. Add in red kidney beans, great northern beans, zucchini, and pasta.
  5. Cook on high heat for an additional 20-25 minutes until pasta is tender.
  6. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
  7. Enjoy 🙂