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Categories:
vegetable stock water tomatoes carrots celery onion garlic thyme rosemary basil oregano bay leaves red pepper zucchini Pasta beans beans green beans fresh spinach salt Parmesan cheese
Viewed: 54 - Published at: 5 years agoIngredients
- 4 cups Vegetable Stock
- 2 cups Water
- 2 cans (14 1/2 Oz. Size) Fire Roasted Tomatoes
- 1 cup Carrots, Diced
- 1 cup Celery, Diced
- 1 whole Medium Onion, Diced
- 4 cloves Garlic, Minced
- 1 sprig Thyme
- 1 sprig Rosemary
- 2 teaspoons Dried Basil
- 2 teaspoons Dried Oregano
- 2 whole Bay Leaves
- 1/8 teaspoons Red Pepper Flakes
- 1 whole Zucchini, Quartered
- 1 cup Uncooked Ditalini Pasta
- 1 can (15 Oz. Size) Cannellini Beans
- 1 can (15 Oz. Size) Red Kidney Beans
- 1-1/2 cup Green Beans (I Used Frozen And Thawed Them Out)
- 1-1/2 cup Fresh Spinach
- Salt And Pepper
- Parmesan Cheese To Taste
Method
- Add stock, water, tomatoes, carrots, celery, onion, garlic, thyme, rosemary, basil, oregano, bay leaves and crushed red pepper flakes to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Add zucchini, pasta, beans and cook on high heat and additional 30 minutes or until pasta is tender. Stir in green beans and spinach. Heat through. (If mixture is too thick, add a splash of stock.)
- Season soup to taste with salt, pepper and crushed red pepper flakes if desired. Serve immediately with Parmesan cheese!
