Italian Minestrone Soup

Servings: 6-8

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 3 Hours

Equipment Needed:   Crockpot, Knife, Can Opener, Measuring Utensils

Ingredients:

• 2 tablespoons olive oil, plus more to drizzle

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 2 stalks celery, sliced

• 2 large carrots, peeled and chopped

• 1 medium zucchini, diced

• 2 (14-oz) cans diced tomatoes

• 28–32 oz vegetable broth

• 2 teaspoons dried oregano

• 2 teaspoons dried thyme

• 2 fresh thyme stalks, leaves picked or 2 teaspoons dried basil

• 1 (15-oz) can white beans, drained and rinsed

• 1 (15-oz) can kidney beans, drained and rinsed

• 1 cup frozen or fresh cut green beans

• ½ cup small shell pasta + ½ cup a second type of small pasta

  • Or substitute with 1 cup rice for a gluten-free option

• 2 cups baby spinach

• 2 teaspoons parsley (optional)

• 2 bay leaves

• 2 fresh rosemary twigs, finely chopped (or 2 teaspoons dried)

• 2 teaspoons smoked paprika

• 2 teaspoons chili flakes (optional; adjust to taste)

• 1 teaspoon salt (adjust to taste)

• 4 cups water

• 1 small can tomato paste

• 2 teaspoons vegetable bouillon (optional)

Directions:

1. Sauté the vegetables:

   Heat olive oil in a pan over medium heat. Sauté the onions, celery, and carrots with the oregano, thyme, paprika, chili flakes, and salt until the vegetables begin to soften and become fragrant.

2. Add to crockpot:

   Transfer the sautéed vegetables to a crockpot. Add the zucchini, diced tomatoes, vegetable broth, water, tomato paste, green beans, beans (white and kidney), rosemary, bay leaves, parsley (if using), and bouillon. Stir well.

3. Cook:

   Cover and cook on High for 3–4 hours, stirring occasionally.

   Add the pasta during the last 30–40 minutes so it doesn’t get mushy.

   Stir in the spinach during the last 5–10 minutes to wilt.

4. Serve:

   Remove bay leaves. Adjust seasoning if needed.

   Ladle into bowls and drizzle with a touch of olive oil if desired.

   Eat and enjoy!