Description
A comforting, vegetable-packed minestrone that simmers in the slow cooker for a deep, savory flavor. Features hearty potatoes and carrots for a filling meal.
Ingredients
Scale
- 2 cups potatoes, diced
- 2 cups carrots, sliced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 cup small pasta (like ditalini or macaroni)
- Salt and pepper to taste
Instructions
- Dice the potatoes, carrots, celery, and onions into uniform pieces.
- Place potatoes, carrots, celery, onions, garlic, and kidney beans into the slow cooker.
- Pour in the vegetable broth and diced tomatoes with their juice.
- Stir in the dried oregano, salt, and pepper.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Stir in the dry pasta during the last 30 to 45 minutes of cooking until al dente.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American