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Categories:
olive oil onion garlic Italian seasoning basil carrots celery zucchini string beans cabbage potatoes salt freshly ground black pepper water red kidney beans ditalini Romano cheese
Viewed: 110 - Published at: 2 years agoIngredients
- 3 Tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp. dried Italian seasoning
- 1 (14.5 oz.) can basil, oregano and garlic-flavored diced tomatoes
- 1 c. finely diced carrots
- 1 c. finely diced celery
- 1 c. finely diced zucchini
- 1 c. string beans, cut into 1/2-inch pieces
- 2 c. shredded cabbage
- 1 c. peeled and finely diced potatoes
- 1 Tbsp. salt
- 1/2 tsp. freshly ground black pepper
- 8 c. water
- 1 (19 oz.) can red kidney beans, drained and rinsed under cold water
- 1 1/2 c. ditalini (small, tube-shaped pasta)
- 1/3 c. freshly grated Parmesan or Pecorino Romano cheese
Method
- Spray a 6-quart slow cooker with vegetable oil cooking spray. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, about 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery and zucchini and cook for 5 minutes. Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper and water. Stir to combine. Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender. Stir in the cheese and serve immediately.
