Crockpot Minestrone Soup
1 can (14.5 oz) diced tomatoes
2 cups carrots, chopped
2 cups potatoes, chopped
1.5 cups celery, chopped
1 white onion, diced
3-4 cloves garlic, minced
1 Tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
2 bay leaves
4 cups vegetable stock ( I prefer low sodium broth)
2 cups water
3 cups V8 ( or tomato juice)
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellii beans, drained and rinsed
1½ cups zucchini, diced
1 cups tubular (ditalini) pasta
1 can (15 oz) green beans, drained
Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
Add in vegetable stock, water, and V8. Cover and cook on low heat 6-8 hours or high 3-4 hours.
After cooking time is up, add in red kidney beans, cannellii beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.