Crock-Pot Minestrone Ingredients List So, now it’s time for the ingredients list and directions… You’ll see nothing difficult 5 from 1 reviews Slow Cooker Minestrone Soup 100 Times Better Than From Stores Print Prep time 10 mins Cook time 3 hours Total time 3 hours 10 mins This Slow Cooker Minestrone Soup 100 Times Better Than From Stores... Perfect any time of the year... Author: Slow Cooker Society Recipe type: Main / Side Cuisine: Italian Serves: 6 to 8 serves Ingredients 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 1½ cups zucchini, diced 1½ cups tubular (ditalini) pasta 1 cup frozen green beans, thawed 2½ cups baby spinach, chopped Shredded Parmesan cheese, for serving (or Romano) Instructions Phase 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. Phase 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. Notes P.S. If for some reason you need to do this soup on the stove, I would just use a large dutch oven or any other pot with a thick bottom. Cook the soup exactly as stated but yours will most likely take a maximum of 2½-3½ hours of cooking before adding in the beans. Stir every 30 minutes or so. Make sure to cook it on medium low to ensure maximum flavor without overcooking the veggies. Nutrition Information Serving size: 6 to 8 serves 3.5.3226 Hope you liked this recipe, if so don’t forget to share… Via little spice jar Homemade minestrone soup slow cooker TweetPin790Share7K8K Shares Previous123
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