Homemade Minestrone Soup Recipe

INGREDIENTS:

•   2 cans (14.5 oz) diced tomatoes
•   2 tablespoons tomato paste
•   ¼ cup sun-dried tomato pesto
•   1 Parmesan rind
•   4 cups vegetable stock
•   2 cups water
•   1 cup carrots, diced
•   1¼ cup celery, diced
•   1½ cup white onion, diced
•   4 - 5 cloves garlic, minced
•   1 teaspoon dried oregano
•   1 sprig rosemary (or ½ teaspoon dried)
•   2 bay leaves
•   salt and pepper to taste
•   1 can (15 oz) red kidney beans, drained and rinsed
•   1 can (15 oz) great northern beans, drained and rinsed
•   1½ cups zucchini, diced
•   1½ cups tubular (ditalini) pasta
•   1 cup frozen green beans, thawed
•   2½ cups baby spinach, chopped
•   Finely shredded Parmesan cheese, for serving (or Romano)

INSTRUCTIONS:

1. Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with Parmesan cheese and garlic toasts.

Source: Little Spice Jar