Slow Cooker Minestrone Soup

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

Method

  1. 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.

  2. 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).