Slow Cooker Minestrone

    With lots of fresh veggies, you'll love this minestrone recipe. We had a really good weekend! Our church hosted West Port's Chorus and Orchestra! They did such an amazing job and helped raise some funds to send our kids to summer camp! While we were at the performance, I had my soup cooking in the slow cooker at home! That's how easy this is. There is an ingredient that just makes this recipe that you probably don't use everyday, sundried tomato pesto. You should definitely be able to find it near the pasta sauces at your local grocery. Hope that you enjoy it as much as I have!

Slow Cooker Minestrone

Ingredients:

- 1 cup of fresh carrots, sliced 

- 2 cups of fresh celery, sliced

- 1 large onion, chopped

- 1 (32 ounce) large can of diced tomato

- 1 (14 ounce) can of red kidney beans, drained and rinsed

- 1 (14 ounce) can of white northern beans, drained and rinsed

- 1 (6 ounce) can of tomato paste

- 1/4 cup of sundried tomato pesto

- 2 large bay leaves

- 1 teaspoon of minced garlic

- 1 teaspoon of fresh chopped rosemary

- 1/2 teaspoon of dried oregano

- salt and lots of black pepper to taste

- 5 cups of chicken broth 

- 2 (or more) cups of water

- 1 large zucchini, chopped

- 1 cup of tubetti pasta

- 1 cup of fresh, frozen, or canned green beans, chopped

- 2 cups of fresh baby spinach, chopped

    In a 6 quart slow cooker, combine the carrot, celery, onion, tomato, beans, tomato paste, tomato pesto, spices, chicken broth, and water. Let cook on high for 3 hours. (or low for 6) Next, add in the zucchini and pasta. If you are using fresh green beans, add them in now. Let cook for about 30 minutes. If you feel that it needs more liquid, add more water. Add in the spinach and if you're using frozen or canned green beans, add them now. Cook for another 10 minutes and serve topped with parmesan cheese.