Ingredients
- 28 oz can tomato purée or sauce
- 2 15 oz cans diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can red kidney beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 2 15 oz cans cut green beans drained
- 1 onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 zucchini diced
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 1 tsp salt
- 1 tsp black pepper
- 4 garlic cloves minced
- 1 1/2 cups ditalini pasta
Method
- Spray your crock pot with nonstick spray. Add the onion, carrots, celery, tomato purée, diced tomatoes, chicken broth, garlic, seasonings and beans.
- Fill the tomato purée can with water and add that to the crock pot. Cover, cook on low 6 hours or high 3 hours.
- After 6 hours, add in the zucchini, green beans, and ditalini pasta. Cook another 15-30 minutes until the pasta is tender.
- Garnish with fresh parsley or basil. Serve with freshly grated parmesan cheese.
- *if you have a parmesan cheese rind add that in to the soup while it cooks
Nutrition
Notes
Add a rind of parmesan cheese to the soup as it cooks for extra flavor.
Refrigerate leftovers in an airtight container up to 5 days.
Makes 8-10 servings.