Crock Pot Minestrone
This minestrone is full of fresh veggies, and so simple to make! Everything, including a jar of pasta sauce goes right in the crock pot!
Servings: 8
Calories: 194kcal
Ingredients
- 1 jar of Mezzetta Marinara Sauce
- 2 cans 14.5 oz petite diced tomatoes + 1 can water
- 32 ounces Vegetable stock
- 1 cup shallots chopped
- 1/2 cup onions chopped
- 4 cloves garlic minced
- 1 1/2 cups celery diced
- 1 1/2 cups carrots diced
- 3 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- Salt & Pepper
- 1 7 oz package pasta
- 1 15 oz can Great Northern Beans, drained and rinsed
- 1 15 oz can Red Kidney Beans, drained and rinsed
- 2 cups zucchini diced
- 1 cup frozen green beans thawed
- 2 cups spinach chopped
- Fresh Parmesan cheese for serving
Instructions
- Add to your crock pot: Marinara sauce, diced tomatoes, shallots, onion, celery, carrots, water, vegetable stock, garlic, rosemary and oregano. Give a stir, cover and cook on high for 3-4 hours OR on low for 6-8 hours.
- Add kidney and Great Northern beans, ring pasta and zucchini to the crock pot, and heat on high for about 30 minutes. Salt & Pepper to taste.
- Before serving, stir in green beans and spinach.
- Top with fresh grated Parmesan cheese.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 765mg | Fiber: 10g | Sugar: 9g