This slow cooker meal is the perfect winter soup. It is vegetarian but hearty and it provides lots of leftovers!
Cuisine: Vegetarian
Keyword: Minestrone, Soup, Vegetarian
Servings: 8people
Equipment
Slow Cooker
Ingredients
1tbspavocado or olive oil
1large carrotdiced
2celery stalksdiced
1bell pepperdiced
1canblack beansdrained
1cancannellini beansdrained
28ozcrushed tomatoes
1small cantomato paste
8cupswater or vegetable broth
1/4cupred wineor more
2cupsfresh spinach
2bay leaves
2tspdried basil
1tspkosher or sea salt
8oznoodles of choice
1cupfrozen peas
Instructions
Heat a skillet with avocado oil to medium heat. Add the chopped carrot and diced celery and bell pepper. Saute until fragrant and transfer mixture to the Crock-Pot.
Add the remaining ingredients to the Crock-Pot, except for the peas and pasta.
Set on low for about 5-6 hours or high for 3-4.
Add the peas in when there is about 30 minutes left to cook.
Cook your noodles separately, add them to the Crock-Pot soup, and serve!