Crock Pot Minestrone Soup

6 Servings

½   Onion, chopped

1 cup   Carrots, chopped

1   Celery Stalk, chopped

2   Garlic Cloves, minced

1 28 oz can   Diced Tomatoes

1 15 oz can   Cannellini Beans, drained and rinsed

3 cups   Vegetable Broth

¼ cup   Parmesan Cheese, grated

2   Bay Leaves

2 tbsp   Fresh Basil, chopped

Salt and Pepper to taste

1 medium   Zucchini, chopped

2 cups   Fresh Spinach, chopped

2 cups   Small Pasta, cooked

 
     1)   Puree beans with 1 cup of the broth in a blender. 
     2)   In the crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese, salt and pepper. 

     3)   Cover and cook on low for 6 to 8 hrs. 
4)   40 minutes before the soup is done cooking add the zucchini and spinach. 
5)   Cover and cook 30 more minutes. 

     6)   Add cooked pasta, cook 10 minutes more. 
7)   Remove bay leaves and season to taste with salt and pepper. 
8)   Ladle soup into bowls and top with extra Parmesan. Enjoy!

TIP: For easy crock pot clean up use Reynolds Slow Cooker Liners. Such a time saver!

CLICK HERE Printable Recipe