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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
Cook Time: 3-4 hours on High or 6-8 hours on Low
1 small red or yellow onion, diced
2 small carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 1/2 cups green beans,
1 (28 oz) can diced tomatoes, with juices
6 cups vegetable broth
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can cannellini beans or Great Northern beans
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini, diced
1/2 cup dried elbow pasta (can use gluten-free pasta)
1 to 2 cups chopped fresh spinach
Salt and black pepper, to taste
Freshly-grated Parmesan cheese, for serving, optional
Directions:
1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese
Recipe Source: cookies and cups
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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
Cook Time: 3-4 hours on High or 6-8 hours on Low
1 small red or yellow onion, diced
2 small carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 1/2 cups green beans,
1 (28 oz) can diced tomatoes, with juices
6 cups vegetable broth
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can cannellini beans or Great Northern beans
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini, diced
1/2 cup dried elbow pasta (can use gluten-free pasta)
1 to 2 cups chopped fresh spinach
Salt and black pepper, to taste
Freshly-grated Parmesan cheese, for serving, optional
Directions:
1. Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. 30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese
Recipe Source: cookies and cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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