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Slow Cooker Vegetable Soup Recipe



INGREDIENTS:
  • 2 cans (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup sun-dried tomato pesto (easy to find in grocery store and the secret ingredient here)
  • 1 parmesan rind (very important)
  • 4 cups vegetable stock
  • 2 cups water
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon rosemary
  • 1 cup chopped fresh basil
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1½ cup white onion, diced
  • 1½ cups squash, diced
  • 1½ cups zucchini, diced
  • 1 cup frozen green beans, thawed
  • 1½ cup sweet white corn
  • 1 cup carrots (I used the carrot chips but you can just dice them if you can’t find the carrot chips)
  • 1¼ cup celery, diced
  • 1½ cups ditalini pasta
  • 8 ounce bag of chopped spinach
  • Finely shredded Mozzarella or Parmesan cheese, for garnish
Slow Cooker Vegetable Soup Recipe

INSTRUCTIONS:
  1. Combine tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, onion, celery, carrots, green beans, corn, garlic, rosemary, oregano, basil and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 8 hours or high for 5 hours.
  2. Add red kidney beans, great northern beans, squash, zucchini, corn and pasta and cook on high heat for an additional 1 hour or until pasta is tender. Stir in the spinach and cook for an additional 5 minutes until heated through. Serve warm topped with mozzarella or parmesan cheese and garlic toasts.


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Slow Cooker Vegetable Soup Recipe Slow Cooker Vegetable Soup Recipe Reviewed by kuji hara on 12:53 AM Rating: 5

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