Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 6 Servings
This heartwarming soup is just pure joy! Try it and prepare to be amazed. Enjoy!
6 1/2 c low-sodium vegetable stock, then more as desired
2 (14.5 ounces) cans diced tomatoes
1 c diced celery (3 stalks)
1 c diced carrots (2 carrots)
1 c diced yellow onion (1 small)
4 cloves garlic, minced
2 teaspoons dried basil*
1 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/3 c zucchini sliced into half-moons (1 small)
1 1/3 c frozen green beans (regular or Italian), thawed under warm water
1 1/3 c small or medium shell pasta
2 c packed chopped fresh spinach
1 (15 ounces) can dark red kidney beans, drained and rinsed
1 (15 ounces) can white navy beans or cannellini beans, drained and rinsed
3 tablespoons chopped fresh parsley
Finely shredded parmesan or Romano cheese, for serving
Step 1: In a 7-quart slow cooker, add the tomatoes, celery, vegetable stock, garlic, onion, basil, carrots, thyme, oregano, rosemary, salt, and pepper.
Step 2: Cover the slow cooker and cook for about 8 hours on low heat or 4 hours on high heat.
Step 3: Add the pasta, zucchini, and green beans. Stir until well combined and cook for 30 minutes more or until the pasta is al dente.
Step 4: Add the kidney beans, spinach, parsley, and cannellini beans. Stir until well mixed. Cook everything for a few more minutes.
Step 5: Add the broth and stir until well mixed.
Step 6: Sprinkle Romano cheese over each serving. Enjoy!
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%