Crock pot minestrone

A great recipe from Sarcastic Cooking. The biggest change is that I will reduce the amount of noodles from 1 1/2 cups to 1/2 a cup next time. The noodles absorbed almost all of the broth. I also left out the parmesan rind to make it vegan. An incredibly simple, very tasty recipe!

Crock Pot Minestrone

 

Serves: 8 – 10

Ingredients

• 2 Diced Zucchinis
• 1 Diced Red/Yellow Bell Pepper
• 1 Celery Stalk, diced
• 1 Carrot, peeled and diced
• 2 Cups Fresh Spinach, chopped
• 1/2 Diced Red Onion
• 16 Ounce Can Kidney Beans, rinsed and drained
• 16 Ounce Can Garbanzo Beans, rinsed and drained
• 1 Tablespoon Sea Salt
• 1 Teaspoon Black Pepper
• ½ Teaspoon Crushed Red Pepper Flakes
• 1 Bay Leaf
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 2 Cloves Garlic, pressed
• 4 Cups Low-Sodium Vegetable Stock
• 28 Ounce Can Diced Tomatoes
• ½ Cup Whole Wheat Elbow Noodles

Instructions

1. Add all the above ingredients into the crock pot, except the elbow noodles. Cover with lid. Set the crock pot to low and cook for 6-8 hours or high and cook for 3-4 hours.
2. In the last 30 minutes of the cooking, add the noodles. Cover with lid.
3. Remove bay leaf before serving. Store in an air-tight container in the refrigerator for up to two weeks or freeze and keep for a month or two.