Slow Cooker Minestrone Soup

In the effort to keep things simple and easy in the kitchen, I offer you another slow cooker recipe. This recipe provides a warm lunch or dinner on a cold winter day. It’s full of vegetables and the perfect soup to keep you healthy. Enjoy!

Slow Cooker Minestrone Soup

1 tablespoon coconut oil

1 large can diced tomatoes

4 cups veggie stock

1 can kidney beans, drained and rinsed

1 onion, chopped

2 cups green beans, chopped

5 cloves garlic, diced

1 cup mushrooms, diced

3 stalks celery, chopped

3 carrots, chopped

1 tablespoon fresh basil

2 cups gluten-free pasta (you can substitute rinsed quinoa)

Heat the coconut oil in a pan. Sautee the onlons, garlic, carrots, celery, and mushrooms until soft ( about 7 to 10  minutes).

Add all ingredients, except pasta, to slow cooker, cooking on high for 2 hours. Adjust heat to low when needed, and simmer veggies to desired tenderness. Add uncooked pasta (or quinoa) 20-30 minutes before you are ready to serve.