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Minestrone Soup with Parmesan
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 4 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 1 zucchini, diced
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/2 cup uncooked small pasta
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Grated Parmesan cheese, for serving

Instructions
 

  • Add the vegetable broth, diced tomatoes, carrots, celery, onion, zucchini, cannellini beans, garlic, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours.
  • Stir in the uncooked small pasta, cover again, and cook for 30 more minutes until the pasta is tender.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Stir the pasta in only at the end so it stays firm instead of turning soft during the long cook time. If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers keep in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife