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Here are the ingridients that are required to produce a remarkably good Minestrone Soup (slow cooker):
- Get 4 cups of low-sodium vegetable stock.
- Take 2 cups of water.
- Provide 2 cans of diced tomatoes.
- You need 1 cup of diced celery (3 stalks).
- Provide 1 cup of diced carrots (2 carrots).
- Provide 1 cup of diced brown onion (1 small).
- You need 2 Tbsp of chopped fresh parsley (or 2 tsp dried).
- Get 2 tsp of dried basil.
- Use 1 tsp of dried oregano.
- Prepare 3/4 tsp of dried rosemary, crushed.
- Prepare 1/2 tsp of dried thyme.
- Get 2 of bay leaves.
- Get 1/2 tsp of sugar.
- Get to taste of Salt and freshly ground black pepper,.
- Prepare 1 1/3 cups of diced zucchini (1 small).
- Prepare 1 1/3 cups of shell pasta.
- Take 4 cloves of garlic, minced.
- Get 1 can of dark red kidney beans, drained and rinsed.
- Get 1 can of white cannellini beans, drained and rinsed.
- You need 1 can of Italian green beans, drained.
- You need 2 cups of packed chopped fresh spinach.
- Take of Finely shredded Romano cheese, for serving (Parmesan works too).
Ready with the ingridients? Below are the steps on cooking Minestrone Soup (slow cooker):
Slow Cooker Minestrone Soup Recipe – Loaded with seasonal vegetables, this minestrone soup is made even easier in this slow cooker recipe! Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Traditional soup recipes prepared on the stove will usually require much more liquid, but for slow cooker soups, you should only add just enough liquid to barely cover the ingredients. Liquid won't evaporate in a slow cooker like it does in a stockpot, so if you add too much now, the finished soup might be too watery. Slow Cooker Minestrone Soup – Loaded with fresh vegetables, beans, pasta and cozy rich flavors of tomato and herbs, this healthy minestrone soup is naturally low fat, yet it's packed with protein and fiber!
Recipe : Minestrone Soup (slow cooker)
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