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Olive Garden Copycat Minestrone Soup {Slow Cooker}

Jaclyn, Cooking Classy
  • 380 minutes
  • Serves 6

INGREDIENTS

4 cups

low-sodium vegetable stock

2 cups

water

2 14.5 ounce cans

diced tomatoes

1 cup

diced celery ((3 stalks))

1 cup

diced carrots ((2 carrots))

1 cup

diced yellow onion ((1 small))

2 tbsp

chopped fresh parsley ((or 2 tsp dried))

2 tsp

dried basil

1 tsp

dried oregano

3/4 tsp

dried rosemary (, crushed)

1/2 tsp

dried thyme

2

bay leaves

1/2 tsp

sugar

Salt and freshly ground black pepper (, to taste)

1 1/3 cups

diced zucchini ((1 small))

1 1/3 cups

shell pasta

4 cloves

garlic (, minced)

1 15 ounce can

dark red kidney beans, drained and rinsed

1 15 ounce can

white navy beans or cannellini beans, drained and rinsed

1 14.5 ounce can

Italian green beans, drained

2 cups

packed chopped fresh spinach

Finely shredded Romano cheese (, for serving (Parmesan works too))