CROCKPOT VEGGIE MINESTRONE SOUP
One pot meals are my favorite ways to make a delicious but easy weeknight dinner. This minestrone soup is filled with veggies, beans and fresh parsley. Traditional minestrone soups also have pasta in them, but I simply left out the pasta and it was still a very filling meal. I also had some bok choy that needed to be used and it turned out to be a great flavor addition for this soup. In my culture we ate bread and butter with every meal and now as an adult it’s still one of my favorite ways to eat bread. As always THANKS for visiting my blog, CHEERS TO A HAPPY & HEALTHY DAY!
CROCKPOT MINESTRONE SOUP
Ingredients
- 18 OZ Crushed Tomatoes or you can use whole peeled tomatoes, just crush them in the crockpot
- 4 Cloves of Garlic Minced
- 1 Medium Sweet Onion Chopped
- 2 Bok Choy Chopped into medium sized pieces
- 2 Medium carrots Chopped
- 2 Cups Cannellini Beans Also known as white kidney beans
- Small Handful Parsley Either flat or curly, both will work well
- 5 Cups Vegetable Broth
- Salt & Black Pepper to taste
- 1 Cup Frozen Peas
- 1/2 Cup Cabbage Finely shredded
- Parmesan cheese shredded-optional
Instructions
- Chop all your veggies, add to a crockpot. Add crushed tomatoes, minced garlic, broth and beans. Mix well, add salt and black pepper to taste.
- Place crockpot on low temperature & cook for 6-8 hours.
Notes
