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Categories:
onion celery carrots tomato garlic vegetable broth cannellini beans tomato paste bay leaf oregano salt pepper Pasta elbows
Viewed: 57 - Published at: 5 years agoIngredients
- 1 onion small, small dice
- 2 celery stalks small dice
- 2 carrots peeled and small dice
- 28 ounces diced tomato
- 3 garlic cloves sliced
- 10 cups vegetable broth
- 2 cans cannellini beans rinsed and drained
- 3 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons dried oregano
- salt
- pepper
- small pasta
- elbows
Method
- Start by prepping all your veggies and getting everything diced.
- Place everything into the slow cooker, set to low for 6 hours. For the last hour/ hour and a half I switch it to high to finish off. By the end of the 6 hours the color will have deepened and the veggies will be perfectly tender.
- I add the cooked pasta to the individual bowls then pour the soup over top. If you add the pasta directly to the pot it will turn to mush.
