SLOW COOKER MINESTRONE SOUP {OLIVE GARDEN COPYCAT}

Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 6 Servings

This Slow Cooker Minestrone Soup is total comfort food for the whole family! In just about 6 hours, you can have the most satisfying soup to serve your loved ones today. Enjoy!

INGREDIENTS :

• 2 (14.5 ounces) cans of diced tomatoes
• 1 c diced celery (3 stalks)
• 1/2 teaspoon dried thyme
• 4 cloves garlic, minced
• 1 1/3 c small or medium shell pasta
• 1 teaspoon dried oregano
• 1 (15-ounce) can of white, navy beans, or cannellini beans, drained and rinsed
• 1 1/3 c frozen green beans (regular or Italian), thawed warm water
• 3/4 teaspoon dried rosemary, crushed
• 1 c diced yellow onion (1 small)
• 3 tablespoons chopped fresh parsley
• 2 c packed chopped fresh spinach
• 6 1/2 c low-sodium vegetable stock, then more as desired
• Finely shredded Parmesan or Romano cheese, for serving
• Salt and freshly ground black pepper, to taste
• 2 teaspoons dried basil
• 1 1/3 c zucchini, sliced into half-moons (1 small)
• 1 (15-ounce) can of dark red kidney beans, drained and rinsed
• 1 c diced carrots (2 carrots)

DIRECTIONS :

Slow Cooker:

1. In a 6-quart slow cooker, add carrots, oregano, onion, tomatoes, garlic, celery, vegetable stock, thyme, basil, rosemary, salt, and pepper. Stir everything until well incorporated.
2. Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 31/2 to 4 hours on a high setting.
3. Add the green beans, pasta, and zucchini. Stir just until combined and cook for 30 more minutes on a high setting.
4. Add the spinach, parsley, cannellini beans, and kidney beans. Stir to combine and cook for a few more minutes.
5. If the texture of the soup is too thick, add a bit of vegetable broth to even it out. Dish out!
6. Top each serving with Romano cheese.
7. Serve and enjoy!

Stove Method:

1. Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
2. Add the celery, onions, and carrots. Sauté for a few minutes until soft.
3. Add the garlic and sauté for about a minute or until aromatic.
4. Add water, herbs, canned tomatoes, broth, salt, and pepper. Stir and allow the mixture to boil.
5. Turn the heat down to low, then simmer the soup for about 10 minutes.
6. Add the pasta, zucchini, and green beans. Stir to combine and cook for 10 to 15 minutes more.
7. Add the kidney beans, spinach, and cannellini beans. Stir and cook for 2 more minutes. Dish out!
8. Top each serving with Romano cheese.
9. Serve and enjoy!

Nutrition Facts:

Calories 359 | Calories from Fat 9 | Fat 1g 2% | Sodium 874mg 38% | Potassium 1312mg 37% | Carbohydrates 71g 24% | Fiber 18g 75% | Sugar 11g 12% | Protein 18g 36% | Vitamin A 5705IU 114% | Vitamin C 36.4mg 44% | Calcium 193mg 19% | Iron 7.1mg 39%