You have to try this super easy dump-and-go slow-cooker minestrone soup that is loaded with hearty, fiber-rich vegetables. It tastes amazing – way better than the can!
- 1 large can (28 oz) diced tomatoes
- 1 can (15 oz) navy (white) beans, rinsed and drained
- 1 can (15 oz) red kidney beans, rinsed and drained
- 2 carrots, diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 2 tsp oregano
- 2 bay leaves
- 1 parmesan rind
- 6 cups vegetable stock
- 2 cups water
- 1 cup frozen green beans (thawed)
- 1 1/2 cups ditalini pasta
- grated parmesan cheese, for serving (optional)
- To the slow cooker, add the diced tomatoes, white and red beans, carrots, celery, onion, tomato paste, garlic, and seasonings. Add the parmesan rind, along with the vegetable stock and water, and stir with a large spoon to combine. Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Roughly 30 minutes before you plan to eat, add the pasta and thawed green beans, and stir to combine; the pasta will cook in this time.
- Serve with grated parmesan cheese on top, and my easy garlic butter breadsticks!
Leftovers should be cooled completely before being stored in an airtight container, for 3-4 days in the refrigerator or up to 2 months in the freezer.