Slow Cooker Minestrone Soup

Step 1/6

• ⅛ zucchini, chopped
• ⅛ cup carrots, chopped
• ⅛ cup white onion, minced
• ⅛ 14-oz can of diced tomatoes
• ⅛ 15-oz can of great northern beans, drained & rinsed
• ⅛ 15-oz can of red kidney beans, drained & rinsed
• ⅛ 14-oz can of green beans, drained & rinsed

Add zucchini, carrots, onion, green beans, diced tomatoes, and beans into slow cooker.

Step 2/6

• ⅛ tbsp minced garlic
• ⅜ tsp dried oregano
• ⅛ tsp dried Basil
• ⅛ tsp dried thyme
• ⅛ tsp ground black pepper
• ½ tbsp fresh parsley

Next, add all the seasonings (oregano, thyme, pepper, garlic, basil, and parsley) into the slow cooker.

Step 3/6

• 5⅞ oz vegetable broth
• ⅛ cup water

Pour vegetable broth and water into slow cooker. Stir everything together.

Step 4/6

Cover and turn slow cooker on Low for 5 hours.

Step 5/6

• ⅛ cup ditalini pasta

Add pasta and cover for another 20 minutes or until desired consistency.

Step 6/6

(optional) serve with warm, soft or toasted whole grain bread or crackers.