Crockpot Minestrone with Elbow Pasta and Canned Beans
Equipment
- Slow Cooker
- Can Opener
- Knife
Ingredients
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup elbow pasta
- Grated Parmesan cheese, for serving
Instructions
- Add the diced onion, minced garlic, drained beans, diced tomatoes, vegetable broth, oregano, and basil to the crockpot. Stir to combine.
- Season with salt and black pepper. Cover and cook on low for 6 hours.
- Stir in the elbow pasta. Cover and cook on high for 30 minutes, or until the pasta is tender.
- Taste and adjust salt and pepper if needed. Ladle into bowls and top with grated Parmesan cheese.
Notes
Add the pasta only in the last 30 minutes so it stays firm instead of turning mushy. If the soup thickens too much after cooking, stir in a splash of broth or water before serving. Leftovers keep in the fridge for three days and reheat well on the stove with a little extra liquid.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Can Opener, Knife
Cuisine: Italian
Equipment: Slow Cooker, Can Opener, Knife