minniet's Recipe

Crock-Pot Minestrone

Category: Crock Pot

2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or ½ teaspoon dried)
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
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Shredded Parmesan cheese, for serving (or Romano)

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.

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 2 1/2-3 1/2 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.