Crock Pot Minestrone Soup Recipe 

Here is another easy-to-put-together crockpot recipe – this soup tastes great the day it is made and will freeze nicely as well for later, ready-to-eat dinners. If you put it together in the morning, you will have a great dinner in the evening. Serve it with a sandwich or fresh bread – it is very filling to be a meal of its own!

Slow Cooker Minestrone Soup

Ingredients:

• 1/4 cup of Zesty Italian dressing

• 1 cup chopped onions (1 medium)

• 1/2 of cup chopped celery (1 stalk)

• 1/2 cup chopped carrots (1 medium)

• 1 can (19 fl oz) of diced tomatoes, undrained

• 1 can  (19 fl oz.) of red kidney beans, drained, rinsed

• 2 cans (10 fl oz. each) of vegetable broth

• 2 cups of water

• 1 tsp. of Italian seasoning

• 1-1/2 cups  of small pasta shells, uncooked

• 1/2 cup of grated Parmesan cheese

Directions:

1. Heat dressing in a large non-stick skillet over medium-high heat.
2.  Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally       Spoon into slow cooker.
3.  Add tomatoes with their liquid, the beans, broth, water and Italian seasoning; stir. Cover with lid.
4.  Cook on low for 6 hours (or on high for 3 hours).
5.  Stir in pasta; cook 10 to 15 min. or until pasta is tender.
6.  Sprinkle with cheese just before serving.

Hope you enjoy this recipe and send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!