Server with topped with shredded parmesan and garlic toast. Add the beans and pasta and cook for another half hour, or until pasta is tender. Cook on low for 6-8 hours of high for 3-4 hours. Add the diced tomatoes, tomato paste, vegetable stock, water, onions, spices and frozen vegetables to a slow cooker. You will need: 2-14.5 oz cans diced tomatoes, 2 tablespoons tomato paste, 4 cups vegetable broth, 2 cups water, 1 bag frozen Italian vegetable mix, 1 large onion, diced, 5 cloves garlic, minced, 2 teaspoons dried Italian spice, 1-14.5 oz can red kidney beans, drained and rinsed, 1-14.5 oz can Great Northern Beans, drained and rinsed, 1 1/2 cups ditalini (tubular) pasta, 2 1/2 cups baby spinach, salt and pepper to taste. The protein-packed soup is loaded with nutritious veggies and comforting autumnal flavors, ideal for warming you up on a foggy fall evening. Skip the canned stuff (and all the extra sodium that comes with it!) with our slow cooker minestrone.
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