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Slow Cooker Minestrone

Ingredients

  • 1/4 cup italian dressing
  • 1 onion chopped
  • 2 ribs celery chopped
  • 2 carrots peeled & chopped
  • 1 14.5 oz. can diced tomatoes undrained
  • 1 15 oz. can cannellini beans drained
  • 1 15 oz. can red kidney beans drained
  • 32 oz. chicken broth
  • 2 cups water
  • 1 tsp. Italian seasoning
  • 1 1/2 cups small pasta (like elbow macaroni or ditalini) uncooked
  • 1 cup baby spinach
  • 1/2 cup parmesan cheese grated
  • salt & pepper

Instructions

  1. In a large non-stick skillet over medium heat. 

  2. Add onion, celery, and carrots to the skillet and cook until crisp-tender, (about 3-4 minutes) stirring occasionally.

  3. Move the vegetables/dressing mixture to the slow cooker.

  4. Add diced tomatoes, beans, chicken broth, water, and Italian seasoning, stirring the ingredients together before covering with the lid.

  5. Cook on HIGH for 3 hours, or LOW for 6 hours.

  6. Stir in the pasta and baby spinach, cooking for an additional 10-15 minutes, until pasta is tender.

  7. Season with salt & pepper to taste. Garnish bowls with parmesan cheese just before serving.