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Slow-Cooker Minestrone Soup with pasta, beans, and vegetables, garnished with Parmesan and parsley.

Slow-Cooker Minestrone Soup

Baked Bree man with beard in formal suit indoors.Michael Steliga
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 74 kcal

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 medium onion diced
  • 1 large carrot diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 can diced tomatoes 28 ounces
  • 6 1/2 cups vegetable broth
  • 1 can red kidney beans 15 ounces, drained and rinsed
  • 1 can white beans 15 ounces, drained and rinsed
  • 1 cup fresh green beans chopped
  • 2/3 cup dry small pasta like ditalini or elbow macaroni
  • 1 medium zucchini diced
  • 1 cup fresh spinach chopped
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese for garnish
  • Freshly chopped parsley for garnish

Instructions
 

  • Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes. Add garlic, oregano, thyme, and rosemary, and sauté for another minute.
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  • Transfer the sautéed vegetables to a slow cooker. Add diced tomatoes, vegetable broth, kidney beans, white beans, and green beans. Stir to combine.
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  • Cover and cook on low for 2-4 hours.
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  • Thirty minutes before serving, add the pasta, zucchini, and spinach. Cover and cook until the pasta is tender. Season with salt and pepper to taste.
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  • Garnish with grated Parmesan cheese and freshly chopped parsley, and serve hot.
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Nutrition

Calories: 74kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 777mgFiber: 1g
Keyword Slow Cooker Minestrone Soup
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