Crock Pot MINESTRONE SOUP

Lisa Scalli

2 cans (14.5 oz) diced tomatoes

2 tablespoons tomato paste

¼ cup sun-dried tomato pesto (homemade or store-bought)

1 parmesan rind

4 cups vegetable stock

2 cups water

1 cup carrots, diced

1¼ cup celery, diced

1½ cup white onion, diced

4 to 5 cloves garlic, minced

1 teaspoon dried oregano

1 sprig rosemary (or ½ teaspoon dried)

2 bay leaves

salt and pepper to taste

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) great northern beans, drained and rinsed

1½ cups zucchini, diced

1½ cups tubular (ditalini) pasta

1 cup frozen green beans, thawed

2½ cups baby spinach, chopped

Finely shredded Parmesan cheese, for serving (or Romano)

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. Seasonw ith salt and pepper to taste and cook on low heat 6 to 8 hours or high 3 to 4 hours.

Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 to 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

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