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Crock Pot Minestrone

Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 - 10
Author Sarcastic Cooking

Ingredients

  • 1 ½ - 2 Cups Diced Zucchini
  • ¾ Cup Diced Red/Yellow Bell Pepper
  • 1 Celery Stalk diced
  • 1 Carrot peeled and diced
  • 2 Cups Fresh Spinach chopped
  • ¾ Cup Diced Red Onion
  • 1, 16 Ounce Can Kidney Beans rinsed and drained
  • 1, 16 Ounce Can Garbanzo Beans rinsed and drained
  • 1 Tablespoon Sea Salt
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Crushed Red Pepper Flakes
  • 1 Bay Leaf
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 2 Cloves Garlic Grated
  • 4 Cups Low-Sodium Vegetable Stock
  • 1, 28 Ounce Can Diced Tomatoes
  • 1 Parmesan Rind
  • 1 ½ Cup Whole Wheat Elbow Noodles

Instructions

  1. Add all the above ingredients into the crock pot, except the elbow noodles. Cover with lid. Set the crock pot to low and cook for 6-8 hours or high and cook for 3-4 hours.
  2. In the last 30 minutes of the cooking, add the noodles. Cover with lid.
  3. Remove bay leaf before serving. Store in an air-tight container in the refrigerator for up to two weeks or freeze and keep for a month or two.