Slow Cooker Pasta-less Minestrone Soup
An easy, hands-off soup with little prep required
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Servings: 6 servings
Equipment
- 1 Slow cooker
Ingredients
Base Ingredients
- 2 14.5 ounce cans fire-roasted diced tomatoes
- 2 Tablespoons tomato paste
- 1/4 cup jarred sun dried tomato pesto
- 8 cups low-sodium vegetable broth (Two 32-ounce cartons)
- 1 14.5 oz container Mirepoix
- 1 parmesan rind
- 6 cubes frozen crushed garlic or 6 cloves, or 6 tsp jarred garlic
- 1 Tablespoon Better than Bouillon low-sodium vegetable base
- 1 teaspoon Worchestershire sauce
- 2 teaspoons Italian seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 bay leaves
- 1 teaspoon Trader Joe's Mushroom Umami seasoning optional
- salt and pepper to taste
Final Add-Ins
- 2 small zucchini, diced
- 1 15 ounce can red kidney beans, rinsed and drained
- 1 15 ounce can great northern or cannellini beans, rinsed and drained
Instructions
- Dice zuchhini
- Add all base ingredients to slow cooker and cook on high for 4 hours
- Add zucchini and beans to slow cooker and cook on high for another 30 minutes
- Serve with grated parmesan cheese