1 c. red potatoes, chopped, skins on
1 small zucchini, chopped
1 c. white beans (canned)
1 c. kidney beans (canned)
1 medium onion, diced
2 stalks celery, chopped
2 medium carrots, chopped
3/4 c. green beans (cut, frozen)
1/2 tsp cumin
1 c. diced tomatoes (canned)
3 cloves garlic, finely chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 tbsp tomato paste
6-7 c. vegetable stock
1/2 tsp dried parsley
salt and pepper (to taste)
fresh parsley (for serving)
1 c. dried pasta noodles (fusilli, macaroni, or small shells)
Parmesan cheese (for serving)
Step 1: To a slow cooker, add the zucchini, beans, carrots, onion, celery, potatoes, green beans, garlic, spices, salt and pepper, canned diced tomatoes, tomato paste, and vegetable stock. Stir until the ingredients are well incorporated. Then, pour in 6 to 7 cups of stock depending on the size of your slow cooker or how thick you want your soup.

Step 2: Cover and set to cook for 4 to 5 hours on high, stirring about once or twice.

Step 3: Remove the cover and add the pasta. Continue to cook for additional 15 minutes or until the pasta is al dente.

Step 4: When done, serve the Minestrone Soup hot with some shaved or grated Parmesan garnished with freshly chopped parsley. Enjoy!