Day 4: Minestrone Soup

Minestrone Soup:

Ingredients:

• 14.5 oz diced tomatoes
• 2 tbsp. tomato paste
• ¼ cup sun dried tomato pesto
• 1 Parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1¼ cup celery, diced 
• 1½ cup white onion
• 4 cloves garlic, minced
• 1 tsp. dried oregano
• 1 sprig rosemary
• 2 bay leaves
• salt and pepper
• 1 can red kidney beans, drained and rinsed
• 1 can great north beans, drained and rinsed
• 1½ cups zucchini, diced 
• 1½ cups pasta
• 1 cup green beans
• 2½ cups baby spinach, chopped
• Parmesan
• slow cooker 

Directions:

1. Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
2.  Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
3. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. 
4. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
5. Serve warm topped with Parmesan cheese and garlic toasts.

Author: Little Spice Jar