Slow cooked- minestrone soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 6 cups | low- sodium chicken or vegetable broth |
| 1 can ( 14.5 oz ) | 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 tbs. | lemon juice |
| 1 | bay leaf |
| 1 tsp | dried rosemary |
| 1 tsp | dried oregano |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 1 can ( 15oz) | cannellini beans |
| 1 can ( 15oz) | kidney beans |
| 2 cups | fresh baby spinach |
| 1 cup | uncooked shell or elbow pasta |
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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