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Minestrone Soup

Print Recipe
Servings 4 Serves

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 5 cloves garlic minced
  • 2 large carrots peeled and chopped
  • 1 1/2 cups trimmed and chopped green beans
  • 1 medium zucchini chopped
  • 1 15-oz. can diced fire-roasted tomatoes
  • 6 cups vegetable broth
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red chili pepper flakes
  • 1 14.5-oz. can kidney beans drained and rinsed
  • 2 cups pasta noodles (macaroni, Fusilli, or any other smaller noodle)
  • 1 cup stems removed and chopped kale

Instructions
 

  • In a large slow cooker, combine all ingredients EXCEPT noodles and kale. Stir well and cook on low for 6 to 7 hours.
  • 30 to 45 minutes before serving, prepare pasta according to packaging.
  • Stir kale into soup, and let it wilt, and add pasta, once it’s al dente and then serve!
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