Cooked - Slow Cooker Minestrone Soup {olive Garden Copycat}

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Slow Cooker Minestrone Soup {olive Garden Copycat}

6.0

6 ½ cups low-sodium vegetable stock, (then more as desired)

2 (14.5 oz) cans diced tomatoes

1 cup diced celery ((3 stalks))

1 cup diced carrots ((2 carrots))

1 cup diced yellow onion ((1 small))

4 cloves garlic, (minced)

2 tsp dried basil*

1 tsp dried oregano

¾ tsp dried rosemary, (crushed)

½ tsp dried thyme

Salt and freshly ground black pepper, (to taste)

1 ⅓ cups zucchini sliced into half moons ((1 small))

1 ⅓ cups frozen green beans (regular or Italian), (thawed under warm water)

1 ⅓ cups small or medium shell pasta

2 cups packed chopped fresh spinach

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can white navy beans or cannellini beans, drained and rinsed

3 Tbsp chopped fresh parsley

Finely shredded parmesan or romano cheese, (for serving)

Slow Cooker Method: Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary to a 6 or 7-quart slow cooker.
Season with salt and pepper to taste and cook on low heat 7 - 8 hours or high 3 ½ - 4 hours.
Stir in zucchini, pasta, green beans, and cook on high heat and additional 20 - 30 minutes or until pasta is tender.
Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.
Stir in more vegetable broth to thin as desired. Serve warm topped with Romano cheese.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 77 weeks ago

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