Olive Garden Copycat Minestrone Soup
Olive Garden Copycat Minestrone Soup {Slow Cooker}
Prep Time: 20 minutes
Cook Time: 6 hours
Yield: 6 servings
INGREDIENTS
4 cups low-sodium vegetable stock
1 1/2 cups water
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
1 Tbsp chopped fresh parsley (or 1 tsp dried)
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary
2 bay leaves
1/2 tsp sugar
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
1 1/3 cups shell pasta
4 cloves garlic, minced
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
1 (14.5 oz) can Italian green beans, drained
2 cups slightly packed chopped fresh spinach
Finely shredded Romano cheese, for serving (Parmesan works too)
INSTRUCTIONS
1-Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
2-Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 - 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Serve warm topped with Romano cheese.
