Easy Minestrone Soup

Ingredients:

• 4 cups chicken broth
• 2 (14 oz.) cans of petite diced tomatoes
• 1-2 (15 oz.) can white beans, drained
• 1-2 medium carrots, peeled and sliced
• 1 large onion, chopped
• 2 cups fresh spinach, coarsely chopped
• 1-2 cup fresh green beans, cut
• 1 celery stalk (optional)
• 1 medium zucchini (optional)
• 1 tsp dried thyme
• 1/2 tsp dried sage (optional)
• 1-2 cup salad macaroni
• 1/4 tsp garlic powder
• 2 bay leaves
• salt and pepper, to taste
• Parmesan cheese, grated

Steps:

1. In a large pot, combine broth, tomatoes, green beans, carrots, onion, and white beans.
   
   Optional: Making Heart Shaped Carrots

 

 
2. Add thyme, bay leaves, garlic, and any optional seasonings. Salt and pepper to taste.

 
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3. Bring soup to boil, then cover and simmer over LOW heat for 1-2 hours. Stirring occasionally.

 
4. Once all vegetables are tender. Return soup to a boil. Add pasta and spinach. This is also when you add the zucchini if you choose to use it. Turn heat back down and simmer until pasta is cooked (9-11 minutes). Stirring occasionally.

 

 
5. Remove bay leaves. Salt and pepper to taste. Serve with a little Parmesan cheese sprinkled on top. Enjoy!

 
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6. For leftovers, if you find that the pasta has absorbed too much of the liquid, add another 1-2 cups of chicken broth.

Crockpot instructions: Combine ingredients the same as above. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.