This minestrone soup stays simple and is very fresh and nice. I’d suggest reducing the pasta to 1 cup of raw pasta. Ditalini would work best but at the time I couldn’t find it. So I don’t know if the elbows puffed up more than ditalini would have, but I’d guess, even using ditalini, it’d be better using 1 cup of raw pasta. We had just come from the apple orchard farm and bought fresh green beans, they were great. If you don’t like a certain veggie or prefer another one (like zucchini or spinach), add it on in! Enjoy!!
It says it makes about 6 servings, but it depends. You could easily halve this recipe to test it out or make for a smaller amount of people!
INGREDIENTS:
- 4 cups vegetable stock
- 1 28oz. can diced tomatoes**
- 4 stalks celery chopped
- 4 carrots chopped
- 1 onion chopped (I used onion powder)**
- 1.5 cups fresh green beans chopped
- 4 cloves garlic, diced (we used garlic powder, no problem)
- 1.5 tablespoons fresh basil chopped
- 1/2 tsp. oregano (dried is fine)
- 2 cups pasta, like ditalini or shells, (I suggest using 1 cup raw, estimate how much you think you’ll like).
- 1/2 can red kidney beans (optional)**
**Known IC irritants, tread carefully!
DIRECTIONS:
- Chop the carrots, onion, and celery fine.
- Place the carrots, onion, and celery, plus all the other ingredients (except pasta) in the slow cooker.
- Cook on high for the first hour, then turn to low and cook for a few more hours.
- Add the pasta in for the last 20 minutes of cooking and test a piece before turning the slow cooker off.
