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Ingredient
Minestrone Soup (slow cooker)
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Ingredient
Food ration :
6 servings
4 cups
low-sodium vegetable stock
2 cups
water
2 cans
diced tomatoes
1 cup
diced celery (3 stalks)
2 tsp
dried basil
1 tsp
dried oregano
3/4 tsp
dried rosemary, crushed
1/2 tsp
dried thyme
1/2 tsp
sugar
1 1/3 cups
diced zucchini (1 small)
1 1/3 cups
shell pasta
4 cloves
garlic, minced
2 cups
packed chopped fresh spinach
Cooking instructions
* Step 1
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a 6 or 7-quart slow cooker. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
* Step 2
Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 - 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Stir in more vegetable broth or water to thin if desired. Serve warm topped with Romano cheese.
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Tag
low-sodium vegetable stock
water
diced tomatoes
diced celery (3 stalks)
diced carrots (2 carrots)
diced brown onion (1 small)
chopped fresh parsley (or 2 tsp dried)
dried basil
dried oregano
Dried rosemary crushed
dried thyme
Bay leaves
Sugar
Salt and freshly ground black pepper
diced zucchini (1 small)
shell pasta
garlic minced
dark red kidney beans, drained and rinsed
white cannellini beans, drained and rinsed
Italian green beans, drained
packed chopped fresh spinach
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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