Crock Pot Minestrone Soup

I have been making a real effort to cook and most importantly eat healthier this week.  It has been a challenge, especially for the hubby!!  This soup turned out really tasty!! I enjoyed it and I am looking forward to having the leftovers for lunch. 

Crock Pot Minetrone Soup

2 Tablespoons olive oil

1 small onion minced

1 cup zucchini, chopped (1small)

1/2 cup green beans

2 ribs celery, minced

4 cloves garlic, minced

1/2 cup carrots, diced

6 cups broth (Chicken, Vegetable or Beef)

1 (15 oz.) can small white beans or great northern beans, drained

2 (14.5 oz.) cans diced tomatoes

2 teaspoons parsley

3/4 teaspoon dried oregano

1 1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon basil

1 Tablespoon balsamic vinegar

2 cups baby spinach

2 cups pasta, cook separately

Saute onion, zucchini, celery,garlic and carrots in olive oil for a few minutes.  Place in the bottom of the crock pot.  Add all other ingredients except the spinach and pasta.  Stir.  Cook on low for 6-8 hours.  A few minutes before serving add cooked pasta and spinach.  Cook until spinach is done and pasta is heated (about 10 minutes).  Serve with a dash of parmesan cheese on top.

*I only added 1 cup of spinach and wished I would of added more.  I have made this before adding one can of red kidney beans in the mix.  I prefer to not have them but I will leave that up to you!

Check out more crock pot recipes over at Crock Pot Wednesday.

~Tiffanee