When I decided to make minestrone soup at home, I knew I couldn’t do it without my handy dandy crock pot. And I will tell you, it did not let me down. Put yours to good use this season by making this amazing soup! The veggies are exactly what makes this soup amazing. And the flavor? Oh my, it is unlike any other soup I have tried in a very long time.
This recipe is a keeper!
1 can (14.5 oz) diced tomatoes
2 cups carrots, chopped
2 cups potatoes, chopped
1.5 cups celery, chopped
1 white onion, diced
3-4 cloves garlic, minced
1 Tablespoon McCormick Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
4 cups Swanson vegetable stock ( I prefer low sodium broth)
2 cups water
3 cups V8
1 can (15 oz) Progresso red kidney beans, drained and rinsed
1 can (15 oz) Progresso cannellini beans, drained and rinsed
1½ cups zucchini, diced
1 cups Barilla tubular (ditalini) pasta
1 can (15 oz) Del Monte green beans, drained
Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
Add in vegetable stock, water, and V8. Cover and cook on low heat 6-8 hours or high 3-4 hours.
After cooking time is up, add in red kidney beans, cannellini beans, zucchini, green beans and pasta, and cook on high heat for an additional 10-15 minutes until pasta is tender.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you don’t want to use V8, try some tomato juice instead.