Crock-Pot Easy Minestrone
2 Large Carrots, diced
2 Celery Ribs, chopped
1 Medium Onion, chopped
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Cloves Garlic, minced
32 oz Low-sodium Chicken Broth
16 oz Tomato Sauce
1 Can (16 oz) Light Kidney Beans, rinsed and drained
1 Can (16-oz) White Beans, rinsed and drained
1 Can (16 oz) Garbanzo Beans or Chick Peas, rinsed and drained
1 Can (14 1/2 oz) Diced Tomatoes – I like fire roasted
1/ Small Cabbage, chopped
1 Tablespoon (or to taste) Itallian Seasoning
1/4 Cup Fresh Parsley, chopped
1/2 Teaspoon Pepper or to taste
1 Cup Uncooked Whole Wheat Elbow Pasta
Grated Parmesan Cheese
- Saute the carrots, celery and onion in the oil and butter until tender. Add garlic, cooking minute or two more.
- Put in crockpot.
- Add broth, tomato sauce, beans, tomatoes, cabbage, itallian seasoning, parsley and pepper. Cook on high 4 hours or low for 8 hours
- Cook pasta according to directions, drain and add to crockpot.
- Fill bowls and top with a good sprinkle of Parmesan.