Slow Cooker Minestrone
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 cup vegetable or chicken stock (preferably reduced sodium)
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
  • 2 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 2 bay leaves
  • ½ teaspoonfreshly ground pepper
  • 2 cup cooked whole-wheat orzo (about 2/3 cup dry)
  • 1 zucchini, sliced in quarters lengthwise, then chopped
  • 2 cup fresh spinach, stems removed and coarsely chopped
  • 4 tablespoon freshly grated parmesan or romano cheese
  • basil sprigs for garnish (optional)
Directions
  1. Combine stock, tomatoes (with their liquid), beans, carrots, celery, onion, thyme, sage, bay leaves and pepper in slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
  2. About 30 minutes before the soup is done, add the cooked orzo, zucchini and spinach. Continue cooking for 30 minutes. Remove bay leaves. Ladle soup into serving bowls and sprinkle with cheese and basil, if desired.