The Authentic and Timeless... Slow Cooker Minestrone Soup

A perfect soup for rather cold days.

Let the slow cooker do the work, here is the minestrone soup.

Ingredients

• 1 red onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 1 1/2 cups green beans, cut into pieces
• 1 (28 oz can) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 (15 oz can) red kidney beans, rinsed and drained
• 1 (15 oz can) white beans
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/8 teaspoon red pepper flakes
• 1 zucchini, diced
• 1/2 cup uncooked pasta
• 1 cup fresh spinach, chopped
• Salt and pepper, to taste

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Preparation

1- In your slow cooker, mix the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans

2- Add the bay leaves, oregano, basil, rosemary, and red pepper.

3- Cover and cook on low heat for 6 to 8 hours or on high temperature for 3-4 hours.

4- 30 minutes before the end of cooking, add the zucchini, pasta, and spinach.

5- Cook until the pasta is tender.

6- Remove the bay leaves.

7- Serve with grated parmesan cheese.

Yields 6 to 8 servings.