Minestrone Soup (Slow Cooker or Stovetop Method)

cookingclassy.com

Kim

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

Directions at cookingclassy.com

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