Slow Cooker Minestrone Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 1 onion, chopped
03 - 2 carrots, diced
04 - 2 celery stalks, chopped
05 - 3 cloves garlic, minced
06 - 1 zucchini, diced

→ Canned and Liquid

07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) cannellini beans, drained and rinsed
10 - 4 cups vegetable broth
11 - 1 cup water

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Add-Ins

17 - 1/2 cup small pasta (ditalini or elbow)
18 - 2 cups fresh spinach, chopped
19 - 1/4 cup grated Parmesan cheese (optional)

# Instructions:

01 - Add olive oil, onion, carrots, celery, and garlic to slow cooker and stir to combine.
02 - Add zucchini, tomatoes, beans, broth, water, and all seasonings. Cover and cook on low 6-8 hours or high 3-4 hours.
03 - 30 minutes before serving, stir in pasta and cook until tender.
04 - Just before serving, stir in spinach until wilted. Serve hot with optional Parmesan.

# Notes:

01 - Can be made gluten-free by using GF pasta or omitting it
02 - Vegetables can be varied based on season
03 - Can add meat for extra protein

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