Minestrone Soup With Loaded Vegetables

  1. In a crockpot, add broth, water, tomato soup, diced tomatoes, onion, garlic, carrots, zucchini, celery, corn, beans, parsley, basil, oregano, thyme, rosemary, red pepper flakes, bay leaves, and salt and pepper. Allow to cook on low heat for 7 to 8 hours.
  2. After the soup is finished cooking for the 7 to 8 hours add the noodles and spinach. Allow to cook on low heat for 30 minutes or until noodles are tender.
  3. Serve immediately.
  4. *Store leftovers in refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

lowsodium, water, tomato soup, tomato, onion, garlic, carrots, zucchini, celery, corn, kidney beans, beans, parsley, basil, oregano, thyme, rosemary, red pepper, bay leaves, salt, whole wheat pasta, fresh spinach

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-with-loaded-vegetables-53088261 (may not work)

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