Slow Cooker Minestrone

This thick and healthy soup is one I’ve made several times for my coworkers and for my husband based off a Betty Crocker recipe. It’s great for freezing; just don’t add the pasta until you’re reheating it.  I love it on cold or rainy days.

Ingredients:
4 cups vegetable or chicken broth
4 cups V-8
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
1 cup sliced carrots (2 medium)
1 cup chopped celery (2 medium stalks)
1 chopped onion
1 cup sliced zucchini
2 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes (undrained)

1 cup frozen corn

crushed red pepper to taste (optional)

1.5 cups uncooked pasta

Directions:

1. Add all ingredients except for pasta to slow cooker.

2. Cook on low heat for 7-8 hours.

3. Stir in pasta and cook on high for 15-20 minutes until pasta is tender.

Note:

I use the Trader Joe’s prechopped carrots, celery, and onion combo (Mirepoix).   The pieces are in the perfect size, and that way I don’t need to handle the raw veggies I’m allergic to.

Serving suggestions: sprinkle with grated parmesan or serve with grilled cheese or toasted bread.  You might prefer to cook the vegetables separately and add when the cooking is finished.

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