Slow Cooker Minestrone Soup

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This is super easy to make.  It is loaded with tons of good veggies.  There is plenty of protein with the white beans and the kidney beans.  The best thing is, dinner is done when I get home from work!


2 14 oz. cans of diced tomatoes

2 Tbs tomato paste

1/4 c sun-dried tomato pesto

4 c vegetable broth

2 c water

1 c chopped carrots

1 1/4 c chopped celery

1 1/2 c chopped onions

5 cloves minced garlic

1 tsp dried oregano

1/2 tsp rosemary

2 bay leaves

salt and pepper to taste

1 can 15 oz red kidney beans, drained

1 can 15 oz great northern beans, drained

1 1/2 c zucchini, chopped

1 c green beans

2 1/2 c spinach, chopped

1 1/2 c mini macroni


  1. Add tomatoes, tomato paste, tomato pesto, vegetable broth, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to your slow cooker.  Season with salt and pepper and cook on low for 6-8 hours.
  2. Add red kidney beans, great northern beans, zucchini, and pasta and cook on high to 20 more minutes.
  3. Stir in spinach and green beans and cook for 5 minutes.
  4. Serve!


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