Ingredients

The following ingredients have 4 Servings
  • 1 yellow onion, (diced)
  • 3 carrots, (diced)
  • 2 stalks celery, (diced)
  • 3 cloves garlic, (minced)
  • 1 shallot, (chopped)
  • 1/3 lb green beans, (cut into thirds)
  • 1 cup corn kernels
  • 28 oz diced tomatoes
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 cups vegetable broth
  • 1 cup whole wheat or quinoa noodles, (uncooked (optional))
  • 1 med. zucchini, (sliced (optional))
  • 1 15-oz can kidney beans, (drained)
  • 1 15-oz can cannelloni beans, (drained)

Instruction

  • Add all ingredients except for noodles, zucchini, and beans to a slow cooker and cover.
  • Set slow cooker to Low or 4-6 hours, or until all the vegetables are cooked and tender.
  • When the minestrone is about 20 minutes away from being ready to eat, you can add in the cooked kidney beans and cannelloni beans, sliced zucchini, plus any un-cooked pasta you’d like to add.