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Crockpot Minestrone

A slow cooked Italian vegetable soup.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 19oz can of Red Kidney Beans or Cannellini beans 1
  • 3 - 4 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 medium zucchini diced
  • 1 cup basic tomato sauce
  • 1 cup frozen chopped spinach
  • 1 cup frozen peas
  • 5-6 cups water
  • 1 vegetable or bouillon cube
  • salt and pepper to taste

Instructions
 

  • In a pan saute diced onion, celery, carrot and zucchini in olive oil. Season to taste.
  • Add vegetables to crock pot with water, sauce, and bouillon. Cook on low for 3 hours. After 3 hours add drained and rinsed beans and stir.
  • The last hour of cooking add the spinach and peas and cook on high until done - about 45 minutes to an hour.
  • Serve warm.

Notes

Optional: add a cup of diced potatoes
To prepare with pasta: use a small pasta like ditalini or elbows. Add to soup at the end of the cooking process,
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