Crockpot Minestrone

Name: Crockpot Minestrone
Ingredients: 2 carrots, diced; 2 celery ribs, sliced; 1 large onion, chopped; 2 garlic cloves, minced; 4 cups low sodium chicken broth; 1 (28 ounce) can crushed tomatoes; 12 teaspoon salt; 14 teaspoon pepper; 1 teaspoon italian seasoning; 1 cup small shell pasta or 1 cup macaroni; 1 cup shredded escarole or 1 cup kale or 1 cup napa cabbage; 1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained; grated parmesan cheese, for serving (optional)

13 ingredients

7 steps

Ingredients

2 carrots, diced
2 celery ribs, sliced
1 large onion, chopped
2 garlic cloves, minced
4 cups low sodium chicken broth
1 (28 ounce) can crushed tomatoes
12 teaspoon salt
14 teaspoon pepper
1 teaspoon italian seasoning
1 cup small shell pasta or 1 cup macaroni
1 cup shredded escarole or 1 cup kale or 1 cup napa cabbage
1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained
grated parmesan cheese, for serving (optional)

Directions

1

Combine carrots, celery, onion and garlic in slow cooker.
2

Pour in broth and stir in tomatoes with their liquid, Italian seasoning, salt and pepper.
3

Cover and cook on low for 4 to 6 hours.
4

About 30 minutes before serving, stir in pasta, escarole/kale/cabbage and beans.
5

Cover, increase heat to high and cook until pasta is tender, about 30 minutes.
6

Season with salt and pepper.
7

Serve hot, topped with Parmesan, if desired.