Slow-Cooker Minestrone Soup

 

This is a great new recipe for slow-cooker minestrone soup.  I adapted this from a great recipe from EatingWell.  It is fairly low in calories and has a good deal of protein from the beans that you are using in this vegetarian dish (if you do not use chicken broth).  However, it makes a ton of soup, so you might either want to cut the recipe in half, or use a large slow cooker.  I wished I used my larger one (as opposed to my standard size one), but it all fit.  I also used dried beans that soaked overnight to reduce sodium.  I let this cook a long time and it just was fantastic.  This was a perfect dinner on a cold day in Michigan.

Ingredients (serves 8-10 portions)

1 1/4 cup Mixed Dried Beans (light red kidney and small red work well)

4-5 large Carrots, peeled and chopped (or around 14-16 baby carrots)

2 stalks Celery, chopped

1 small Red onion, chopped 

3 tsp (or cloves) garlic, chopped

2 cups fresh green beans, trimmed and cut into 1-inch pieces

1 15 ounce can Petite diced tomatoes, undrained

2 tablespoons Italian seasoning

8 cups Vegetable or chicken broth (low or no sodium works well)

1/2 tsp Kosher salt (adjust to taste)

1/2 tsp Black pepper (adjust to taste)

4 ounces Pasta (rotini, elbows or any small shape) - about 1 cup

Directions

1. Place the mixed dried beans in a bowl and soak with around 6 cups of water overnight. 
2. Combine carrots, celery, red onion, garlic, green beans, diced tomatoes (with liquid) and Italian seasoning in the slow cooker.  
3. Drain and rinse the beans and add to the slow cooker with broth.  Add Kosher salt and black pepper to taste.  
4. Cover and cook on Low for 8 to 9 hours (it can go longer if needed).
5. 30 minutes before you want to eat, add dried pasta to the soup and cover.

Enjoy!