Name: Slow Cooker Minestrone Soup (Gluten-Free)
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Ingredients: 8 ounces quinoa pasta elbows; 28 ounces diced tomatoes; 15 ounces crushed tomatoes; 6 cups low-sodium vegetable broth; 15 ounces red kidney beans, drained & rinsed; 15 ounces great northern beans, drained & rinsed; 3 celery stalks, sliced; 3 carrots, sliced; 1 medium onion, diced; 4 garlic cloves, minced; 1/2 lb green beans, cut into 1-in pieces; 2 zucchini, sliced; 1 tbsp Italian seasoning; 2 tsp salt; 1/2 tsp pepper; 1/4 tsp cumin; 2 bay leaves; Fresh parsley for garnish

Scale

Ingredients

8 ounces quinoa pasta elbows
28 ounces diced tomatoes
15 ounces crushed tomatoes
6 cups low-sodium vegetable broth
15 ounces red kidney beans, drained & rinsed
15 ounces great northern beans, drained & rinsed
3 celery stalks, sliced
3 carrots, sliced
1 medium onion, diced
4 garlic cloves, minced
1/2 lb green beans, cut into 1-in pieces
2 zucchini, sliced
1 tbsp Italian seasoning
2 tsp salt
1/2 tsp pepper
1/4 tsp cumin
2 bay leaves
Fresh parsley for garnish

Instructions

Add all ingredients EXCEPT the pasta to the slow cooker.
Cook HIGH 2-3 hours or LOW 4-6.
Add pasta and cook an additional 15-30 min or until pasta is tender.
Remove bay leaves prior to serving.