Slow Cooker Copycat Olive Garden Minestrone
Ingredients
- 4 cups low-sodium vegetable stock
- 2 cups water
- 2 14.5 oz cans diced tomatoes
- 1 cup diced celery 3 stalks
- 1 cup diced carrots 2 carrots
- 1 cup diced yellow onion 1 small
- 2 Tbsp chopped fresh parsley or 2 tsp dried
- 2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried rosemary crushed
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/2 tsp sugar
- 1 1/3 cups diced zucchini 1 small
- 1 1/3 cups pasta small pasta shapes
- 1 15 oz can cannellini beans drained and rinsed
- 1/4 cup grated Parmesan cheese
- salt to taste
- pepper to taste
Instructions
- Combine vegetable stock, water, diced tomatoes, celery, carrots, onion, parsley, basil, oregano, rosemary, thyme, and bay leaves in a slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- During the last 30 minutes of cooking, add zucchini, pasta, and cannellini beans.
- Remove bay leaves before serving.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese.
