Slow Cooker Tortellini Minestrone Soup

cafedelites.com

Becca031792

1 large white onion diced

2 large carrots diced

1 large celery stalk diced

1 ½ cups fresh green beans cut into three pieces

2 cups diced pumpkin or butternut squash (optional - swap for potatoes if desired)

6 cloves garlic chopped OR minced

¼ cup tomato paste

32 ounces diced or crushed fire roasted tomatoes

6 cups low sodium vegetable stock (or broth)

salt and pepper to taste

2 tablespoons Italian dried herbs

1 teaspoon dried basil

2 teaspoons crushed bouillon cube (or stock powder)

3 tablespoons chopped fresh parsley

1 teaspoon sugar (optional -- offsets the acidity from the tomatoes)

2 bay leaves

1 parmesan rind

2 large zucchini diced

15 oz (425 g) white navy beans (Cannellini beans) drained and rinsed

15 oz (425 g) red kidney beans drained and rinsed

12 oz (340 g) three cheese tortellini (fresh or dried)

2 cups loosely packed baby spinach

shredded Parmesan cheese for serving (or Romano)

Directions at cafedelites.com

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