Minestrone Soup (Slow cooker)

Standard

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-VEGAN-

-SLOW COOKER-

I love soups! It’s always super comforting. But not only that, it’s the perfect meal to clean your fridge. It’s delicious, easy, cheap and you don’t throw anything in the garbage, how could it be better?

So since I had leftovers cooked pasta, leftovers cooked navy beans, a big bag of fresh spinach to finish and parsley to use I decided to make a soup! Minestrone soup are the easiest, you can use the veggies you want, the seasoning you want, just keep the basics.. crushed tomatoes, vegetable broth, veggies (carrot and celery are common in minestrone soups), beans and pasta. I used the ingredients that were available in my house, but sometimes I don’t use beans or use other veggies such as zucchinis..  Finally my soup was very big (not my fault I have a large slow cooker, haha) so I ate some for 2 days, haha!

Servings

6

Ingredients

* 6 cups vegetable broth

* 3 cups crushed tomatoes

* 1 1/2 cups cooked navy beans

* 4 cloves garlic, minced

* 1 large onion, chopped

* 3 stalks celery, sliced

* 2 large carrots, diced

* 1 cup green beans, sliced

* 1 cup peeled and diced small potatoes (about 4)

* 2 tablespoons fresh parsley, chopped

* 1 1/2 teaspoon dried oregano

* 3/4 tea dried thyme

* 1 teaspoon Herbes de Provence

* Salt and pepper, to taste

* 1/2 cup corn

* 4 cups spinach, chopped

* 1-2 cups cooked pasta

Directions

* In the slow cooker, combine all the ingredients except for the pasta, the corn and the spinach. Mix.

* Close the lid and cook for 6-7 hours on low. Add the remaining ingredients (pasta, corn and spinach) and cook for another 15-20 minutes.

* Serve with homemade bread (hehe) and Enjoy.

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