Updated: Aug 7, 2019
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Ingredients (2 serves):
1 can diced tomatoes
1 tablespoons tomato paste
2 tbsp sun-dried tomato pesto
2 cups vegetable stock or broth
1 cup of water
1/2 cup carrots, diced
1 cup celery, diced
1/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
1 bay leaf
1/2 can red kidney beans, drained and rinsed
1/2 can cannellini beans, drained and rinsed
1 cup zucchini, diced
1 cup frozen green beans, thawed
2 cups baby spinach, chopped
Salt/ pepper to taste
Add the diced tomatoes, tomato paste, tomato pesto, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours. Add in red kidney beans, cannellini beans and zucchini and cook on high heat for another 10-15 minutes.
Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm with some sourdough bread and some extra protein (e.g sprinkle of chopped up cooked bacon or shredded chicken/ pork-optional).