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.
Crockpot Stewed Tomato Minestrone – Adapted from Gina’s Skinny Recipes
- 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
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.
Garnish with Parmesan cheese, if desired.