Slow Cooker Minestrone Soup (Homemade) + Recipe Video

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Rick Cohen

2 medium carrots (about 1 cup), chopped

2 celery stalks (about 1 cup), chopped

4 cloves garlic, minced

1 medium onion (about 1 cup), diced

2 teaspoons dried basil

1 teaspoon dried oregano

¾ teaspoon dried rosemary

¾ teaspoon dried thyme

1 32 oz can diced tomatoes (I usually use fire-roasted or Italian-style)

3 tablespoons tomato paste

2 bay leaves

32 ounce carton (4 cups) low sodium vegetable broth

1 to 2 cups water (only use as much as needed)

Salt and freshly ground black pepper, to taste

2 medium zucchinis (around 1 ½ cups), sliced into halves or quarters

½ cup canned or cooked red kidney beans, drained and rinsed

½ cup canned or cooked cannellini beans (or great northern beans), drained and rinsed

1 cup small shell dried pasta**(use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead)**(see note about freezing)

1 to 2 cups fresh baby spinach, chopped (optional)

1 to 2 teaspoons balsamic vinegar (optional but adds great flavor)

Shredded or grated Parmesan cheese, for serving

Fresh parsley, finely chopped, for garnish (optional)

Directions at bestrecipepicks.com

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