My Minestrone Soup
 
Prep time
Cook time
Total time
 
A healthy and hearty minestrone soup chuck full of fresh veggies and flavorful herbs. An easy and satisfying crockpot wonder.
Author:
Recipe type: Soups
Serves: 6
Ingredients
  • 5 cups vegetable broth
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed dried rosemary
  • ½ teaspoon dried oregano
  • ½ teaspoon granulated garlic
  • 2 bay leaves
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • Parmesan rind
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups chopped tomatoes
  • 2 cups fresh green beans cut into 1" pieces
  • ¼ cup fresh chopped parsley
  • 2 tablespoons lemon juice
  • 1 can red kidney beans (about 15 oz.)
  • 1 can great northern beans (about 15 oz.)
  • 2 cups cooked gluten free pasta shells
  • ½ cup grated parmesan cheese for garnish
Directions
  1. In a crockpot combine broth, thyme, rosemary, garlic, bay leaves, salt, pepper and parmesan rind*.
  2. Chop all vegetables and add them to the crockpot.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are barely tender.
  4. Remove bay leaves and parmesan rind.
  5. Chop parsley and rinse and drain beans. Add parsley, canned beans and lemon juice to crockpot. Cook for an additional 30 minutes.
  6. During last 10 minutes of cooking, cook pasta shell noodles according to package directions. Once finished cooking to al dente, add to crockpot.
  7. Salt and pepper to taste and serve soup warm with freshly grated parmesan cheese.
Notes
*This is the very end of the parmesan wedge that is too hard to eat. It gives a great flavor when cooked with the soup. Remove the glob before serving.
Recipe by Breezy Bakes at https://www.breezybakes.com/my-minestrone-soup/