Easy Minestrone Slow Cook (Print Version)

# Ingredients:

→ Base

01 - 1 zucchini, chopped up
02 - 2 celery sticks, diced
03 - 3 garlic cloves, smashed and minced
04 - 1 onion, diced into small pieces
05 - 2 carrots, cut into cubes
06 - 1 tablespoon of olive oil

→ Canned and Liquid

07 - 1 cup water
08 - 1 canned (15 oz) diced tomatoes
09 - 4 cups broth made from vegetables
10 - 1 canned (15 oz) cannellini beans, rinsed and drained
11 - 1 canned (15 oz) kidney beans, rinsed and drained

→ Seasonings

12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1 teaspoon oregano (dried)
16 - 1 teaspoon basil (dried)

→ Add-Ins

17 - 1/4 cup Parmesan cheese, grated (leave this out if you want)
18 - 2 cups chopped fresh spinach
19 - 1/2 cup small pasta like elbow or ditalini

# Instructions:

01 - In a slow cooker, toss in olive oil, onion, garlic, celery, and carrots. Give them a mix until evenly coated.
02 - Toss in zucchini, tomatoes, beans, broth, water, and all the spices. Put the lid on and let it cook—low for 6-8 hours or high for 3-4 hours.
03 - About 30 minutes before eating, mix in the pasta and let it cook through until softened.
04 - Right before serving, toss in spinach and gently stir until it wilts. Top with Parmesan if you'd like and serve while it's warm.

# Notes:

01 - Use gluten-free pasta or skip it entirely for a GF version
02 - Feel free to swap veggies based on what’s fresh
03 - Want protein? Toss in some meat

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