Slow Cooker Minestrone Soup

adapted from Meal Planning 101

1 onion

2 stalks celery

3 carrots

2 cloves chopped garlic

4 cups vegetable broth, low-sodium (or chicken broth)

1 can diced tomatoes

1 can mixed beans

2 tbsp tomato paste

2 tsp Italian seasoning (or 1 tsp oregano, 1tsp basil)

pepper

1/4 cup grated Parmesan cheese

1/4 cup sun-dried tomato pesto (from a jar)

1 cup macaroni

Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese, and pesto. If making right away, turn on low heat until dinner (6-8 hours). When almost ready to serve, fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions. Add to soup and serve.

To freeze: Combine ingredients as directed above. (Can be combined in the freezer bag for fewer dishes.) Keep macaroni separate.

From frozen: Defrost soup. Place in slow cooker and cook on low heat for 6-8 hours. When almost ready to serve, cook pasta for 7-9 minutes; until al dente. Add to soup and serve.

+ ~ Recipe shared by Sparky from Sparky Under Wraps ~ +