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Minestrone Soup with Pasta
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 2 teaspoons Italian seasoning
  • 1 cup dry small pasta such as ditalini
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

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

Notes

Add the pasta only in the final 30 minutes so it stays firm instead of turning mushy. If you prefer a thicker soup, mash a few beans against the side of the pot before stirring in the pasta. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker