One of my favorite parts of fall? Soup. All of the soups. Those yummy, yummy, yummy soups.
Fall means breaking out the crock pot and making all of those yummy, yummy soups. Starting with this delicious minestrone soup. Make a big batch and eat it for lunches and dinners galore… or freeze it and eat it whenever your little heart desires!
PS I probably put in double the suggested amount of noodles but if you care about that at all then we probably can’t be friends because carbs are my favorite. I want all of the noodles. Noodles = yummy. Keep reading for my noodle-full recipe:
- 2 cups of diced tomatoes
- 2 cups of chopped carrots
- 2 cups of chopped potatoes
- 1 1/2 cups of chopped celery
- 2 cups of chopped spinach
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon of Italian seasoning
- 4 cups of low-sodium vegetable broth
- 2 cups of water
- 3 cups of V8 or tomato juice
- 1 teaspoon of salt, plus more to taste
- 1 teaspoon of freshly ground black pepper, plus more to taste
- 4 bay leaves, plus more to taste
- 1 can (14.5 ounces) of red kidney beans, drained and rinsed
- 1 can (14.5 ounces) of cannellii beans, drained and rinsed
- 1 1/2 cups of chopped zucchini
- 1 1/4 cups of tubular pasta (I used macaroni)
Place the tomatoes, carrots, potatoes, celery, spinach, onion, garlic, and Italian seasoning in the crock pot. Add the vegetable broth, water, and V8 and then add the salt, pepper, and bay leaves. Cook on High for 3-4 hours or on Low for 6-8 hours (I cooked on Low for 8 hours).
Once the cooking time is complete, add the kidney beans, cannellii beans, zucchini, and pasta to the crock pot. Cook on high heat for an additional 10-15 minutes or until pasta is tender. Stir up and serve hot (and I suggest you serve it with some Homemade Rosemary Bread)!