Crockpot Minestrone Soup
- 1 can (14 oz.) kidney beans, drained and rinsed
- 32 oz. container reduced sodium broth of choice
- 2 tsp. olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1 can (28 oz.) petite diced tomatoes
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 Tbsp. chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh black pepper
- 1 medium zucchini, diced
- 2 cups chopped fresh spinach
- 4 oz. whole wheat pasta
- Parmesan cheese for garnish (optional)
- Puree the beans with 1 cup of the broth in a blender. Add this to the crockpot.
- In a large nonstick skillet add the oil and cook the carrots, celery, onion, garlic and sauté for about 15 minutes until tender.
- Transfer the veggies to the crock pot along with the remaining broth, tomatoes, pureed beans, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.
- After the time has elapsed, add the zucchini and spinach, cover and cook 30 more minutes.
- Meanwhile, prepare the pasta according to package directions.
- When the soup and pasta are done, remove the bay leaves, rosemary sprig, and season to taste with extra salt and black pepper.
- Ladle the soup into bowls with the pasta and top with parmesan cheese if desired.
Makes 4-8 servings