6 Servings 360 min Cook
2 1/2 Cup, chopped Onions
1 Cup chopped Carrots
1 Cup chopped Celery
1 Tbsp Garlic
4 Cup Chicken Broth
2 2/3 Cup Pasta Sauce
1 1/2 Cup Kidney Beans
1 2/3 Cup Tomatoes
2 Tbsp, crumbled Bay Leaf
1 1/2 Tsp Poultry Seasoning
2 1/2 Cup, sliced Zucchini
4 Cup Spinach
1 Cup Pasta
In a microwave safe bowl, add onions, carrots and celery.
Cook for 3 minutes to soften.
Add to a slow cooker the onions, carrots, celery, garlic, broth, pasta sauce, beans, drained tomatoes, bay leaves, seasonings, and pepper.
Mix well.
Cover and cook on LOW heat a total of 6 to 7 hours or cook on HIGH heat a total of 3-3½ hours.
Time varies depending on your slow-cooker.
Meanwhie, prepare pasta as per package directions; set aside.
Note: One hour before the soup is done, add zucchini.
Cover and cook on high heat for the last hour.
Or, cooked chopped zucchini in microwave for 2-3 minutes and add to soup with cooked pasta and spinach and continue to cook 10 minutes.
Remove bay leaves.
Adjust seasonings, if desired.
To serve: Add 2 cups of soup to each bowl and top with grated parmesan cheese , if desired.
Makes 12 cups total.
Each serving, 2 cups
Recipe inspired by: http://www.
skinnykitchen.
com/recipes/crock-pot-hearty-minestrone-soup/
