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.
Yummy! I love minestrone! It is always good the second day, too.ReplyDelete
Thanks for sharing this!!! Yummy=0)ReplyDelete
I'm going to try this tonight.
Sounds great. I would not have thought to add balsamic vinegar, I will have to try this.ReplyDelete
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This is my favorite soup and the addition of balsamic vinegar sounds GREAT!!!ReplyDelete