Slow Cooker Minestrone Soup
4 cups low-sodium vegetable stock or chicken stock
1 1/2 cups water
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)
1 Tbsp chopped fresh parsley (or 1 tsp dried)
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried crushed rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
4 cloves garlic, minced
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
1 cup French green beans, chopped
2 cups slightly packed chopped fresh spinach
Finely shredded Romano cheese or Parmesan cheese, for serving
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, French green beans and bay leaves to a 6 or 7-quart slow cooker.
Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.
Add in zucchini, garlic, white beans and cook on high heat.
Stir in spinach and cook several minutes until heated through.
Serve warm topped with Romano cheese or Parmesan cheese.
You can also boil some pasta for those who want some.