Crockpot Stewed Tomato Minestrone

This is our first new soup recipe of the season – and it couldn’t be easier.

Stewed tomatoes, yummy veggies and delightful spices all dumped together in the crockpot to simmer all day long. 

You’ll come home to a delicious soup that is filling enough to be a meal, but light enough to serve alongside bread, grilled apple-cheddar sandwiches, or quesadilla. 

Crockpot Stewed Tomato Minestrone – Adapted from Gina’s Skinny Recipes

Ingredients

• 2 T minced onion
• 2 C sliced carrots
• 1 celery stalk, sliced
• 6 oz. mushrooms, sliced
• 2 garlic cloves, minced
• 1 can (14 oz) stewed tomatoes
• 1 C cooked white beans
• 4 C chicken broth
• 1 C water
• 1 medium zucchini, quartered
• 2 C spinach, fresh or frozen
• 1 C uncooked, whole wheat pasta (we used shells)
• 1 bay leaf
• 1 tsp. basil
• 1/2 tsp. parsley
• salt & pepper, to taste
• Parmesan cheese, for garnish

Directions

In the bottom of a 6 quart crockpot, place 2 C sliced carrots, 6 oz. sliced mushrooms (about 1 C, or 1 small can, drained), 1 stalk sliced celery and 2 garlic cloves. 

Add 1 can (undrained) stewed tomatoes, 4 C chicken or vegetable broth, & season with salt & pepper. 

Pile on the spices!  Minced onion, bay leaf, parsley & basil.  Yum, yum!

Cover and cook on low for 6-8 hours.  About 1 hour before serving, add in 1 C water, 1 medium zucchini/summer squash, quartered, 1 C spinach, 1 C whole wheat pasta, and 1 C white beans. 

Cook for 1 hour on high. 

Serve warm. 

Garnish with Parmesan cheese, if desired.