HOMEMADE MINESTRONE SOUP (SLOW COOKER)

An smooth to make, minestrone soup recipe that tastes 1000 instances higher than the Olive lawn’s version! My minestrone soup is loaded with exact for you vegetables, like spinach and zucchini. It’s also protein full of purple kidney beans and super northern beans. You’ll be complete for hours from this healthful, nutritious soup!

i'm wondering if it’s even legal for me to name this a minestrone soup recipe? It’s elements that get tossed into the sluggish cooker and a few hours later, they come out within the form of a soup. Don’t you just love lunches and dinners like that? This gal proper here's a large fan of these kinda meals.

Real pleasure proper there. ideally, that might show up in a huge, comfy chair with an excellent e-book and a warm blanket. these oh so uncommon, picture best moments are brought to you by means of my gradual cooker minestrone soup recipe.

So what makes my minestrone soup recipe precise and higher? properly i’ve were given a mystery component. Any guesses? okay, I’ll provide you with a hinnnnt. It’s within the picture above. And it’s a red blob. No, not the diced tomatoes, the alternative crimson blob.

That awesome concentrated taste of tomato pesto is exactly what minestrone soup needs. Plus, the basil, parmesan, and pine nuts within the pesto add the sort of terrific, full bodied taste to the soup.

INGREDIENTS:

• 2 cans (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto (homemade or store-bought)
• 1 parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1 1/4 cup celery, diced
• 1 1/2 cup white onion, diced
• 4 – 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 sprig rosemary (or 1/2 teaspoon dried)
• 2 bay leaves
• salt and pepper to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 1/2 cups zucchini, diced
• 1 1/2 cups tubular (ditalini) pasta
• 1 cup frozen green beans, thawed
• 2 1/2 cups baby spinach, chopped
• Finely shredded Parmesan cheese, for serving (or Romano)

DIRECTIONS:

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

Recipe From : http://littlespicejar.com/homemade-minestrone-soup-slow-cooker/