Vegetable Minestrone Soup

Ingredients

• 2 cans (14-1/2 ounces each) beef broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian-style stewed tomatoes
• 1 large onion, chopped
• 1 medium zucchini, thinly sliced
• 1 medium carrot, shredded
• 3/4 cup tomato juice
• 1 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup frozen cut green beans, thawed
• 1/2 cup frozen chopped spinach, thawed
• 1/2 cup small shell pasta
• 1/2 cup shredded Parmesan cheese

Directions

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
• Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese. Yield: 8 servings (2-1/2 quarts).

Originally published as Vegetable Minestrone in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p11