Prep Time 15 minutes Cook Time 4 hours on high or 8 hours on low
A brothy soup packed with vegetables is not only inviting but healthy. Lately with this crazy cold winter that has engulfed everyone, I'm making soups almost on a daily basis. This recipe is a hands-down classic but when I don't have time to stand over a stove, I let my slow cooker do all of the work. Bright and colorful, just looking at this soup makes my mouth water!
by Meredith Steele
What you'll need
- 6 cups low-sodium chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup fresh green beans
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1/4 cup onion diced
- 1 zucchini, chopped
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 bay leaf
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) cannellini beans
- 1 can (15 ounces) kidney beans
- 2 cups fresh baby spinach
- 1 cup uncooked shell or elbow pasta
Helpful Tip:
Serve with a garnish of shredded parmesan cheese for an extra kick of flavor.
How to make it
- In a slow cooker, combine broth, tomatoes, green beans, carrots, celery, onions, zucchini, tomato paste, lemon juice, bay leaf, rosemary, oregano, salt, and pepper; stir. Cover and cook on high for 4 hours or on low for 8 hours. 30 minutes prior to finishing, add the cannellini beans, kidney beans, spinach, and pasta; cook until the pasta is tender. Taste and add additional salt or pepper if necessary. Serve.
