INGREDIENTS:
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomato pesto (easy to find in grocery store and the secret ingredient here)
- 1 parmesan rind (very important)
- 4 cups vegetable stock
- 2 cups water
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon rosemary
- 1 cup chopped fresh basil
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1½ cup white onion, diced
- 1½ cups squash, diced
- 1½ cups zucchini, diced
- 1 cup frozen green beans, thawed
- 1½ cup sweet white corn
- 1 cup carrots (I used the carrot chips but you can just dice them if you can’t find the carrot chips)
- 1¼ cup celery, diced
- 1½ cups ditalini pasta
- 8 ounce bag of chopped spinach
- Finely shredded Mozzarella or Parmesan cheese, for garnish
INSTRUCTIONS:
- Combine tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, onion, celery, carrots, green beans, corn, garlic, rosemary, oregano, basil and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 8 hours or high for 5 hours.
- Add red kidney beans, great northern beans, squash, zucchini, corn and pasta and cook on high heat for an additional 1 hour or until pasta is tender. Stir in the spinach and cook for an additional 5 minutes until heated through. Serve warm topped with mozzarella or parmesan cheese and garlic toasts.
Source:Layers Of Happiness
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