On a cold winter’s day, nothing says comfort like a big bowl of minestrone soup.
Prep Time: 15 minutes
Cook Time: 6-8 hours
5 cups vegetable broth
2 14.5 ounce cans of diced tomatoes, undrained
1 15.5 ounce can of cannellini beans, rinsed and drained
1 10-ounce frozen package chopped spinach, thawed and drained
1 cup water
1 onion, choppped
1 zucchini, quartered and sliced
2 teaspoons olive oil
1 teaspoon Italian seasoning
6 ounces small pasta shells, uncooked
salt and pepper, to taste
1/4 cup shredded Parmesan cheese
1) Combine the broth, tomatoes, beans, spinach, water, onion, zucchini, olive oil, Italian seasoning and salt and pepper in the slow cooker.
2) Cook on low for 5-8 hours. 30 minutes before serving, add pasta and season with salt and pepper and cook on low for an additional 30 minutes. Serve in individual bowls and top with cheese. Enjoy!