Hearty Slow-Cooker Minestrone (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 tablespoon olive oil
02 - 1 onion, chopped
03 - 2 carrots, diced
04 - 2 celery stalks, chopped
05 - 3 cloves garlic, minced
06 - 1 zucchini, diced
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 1 can (15 oz) cannellini beans, drained and rinsed
10 - 4 cups vegetable broth
11 - 1 cup water

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Final Touches

17 - 1/2 cup small pasta (such as ditalini or elbow)
18 - 2 cups fresh spinach, chopped
19 - 1/4 cup grated Parmesan cheese (optional, for serving)

# Instructions:

01 - In a large slow cooker, combine olive oil, chopped onion, diced carrots, chopped celery, and minced garlic. Stir to combine.
02 - Stir in diced zucchini, canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, and water.
03 - Add dried oregano, basil, thyme, salt, and black pepper. Stir well to combine all ingredients.
04 - Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
05 - About 30 minutes before serving, stir in small pasta and cook until tender.
06 - Just before serving, add chopped fresh spinach to the soup and let it wilt into the broth.
07 - Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately while hot.

# Notes:

01 - For a gluten-free version, use gluten-free pasta or skip the pasta entirely and add extra beans.
02 - To make the soup spicier, add a pinch of red pepper flakes during the cooking process.

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