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.