Minestrone soup is perfect for any cold night in the winter. It’s one of my family’s go-to comfort foods. It is loaded with vegetables and is good for you, too. This recipe is easy to make in a crock pot and will keep you full for hours.
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup Parmesan cheese
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 cup white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/2 cups zucchini, diced
- 2 cups tubular (ditalini) pasta
- 1 cup frozen green beans, thawed
- 2 cups baby spinach, chopped
- Add the diced tomatoes, tomato paste, Parmesan cheese, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to your crock pot. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
- Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 30 minutes until pasta is tender. Stir in the spinach and green beans at the end and cook for an additional 5 minutes until heated through.
- Eat right away or freeze in portioned containers to have on hand during cold nights.