age is really just a number

Fabulous, healthy and easy soup recipe for your slow cooker. This soup is loaded with healthy veggies and chock full of protein, so it’s a very filling meal for a chilly day.

Prep Time: 15 minutes

Cook time: 4 hours 30 minutes on high, 6 hours 30 minutes on low

Servings: 6 to 8

Ingredients:

• 2 cans diced tomatoes (14.5 ounces)
• 2 Tbsp tomato paste
• 4 Tbsp sun-dried tomato pesto
• 4 cups vegetable broth
• 2 cups water
• 1 parmesan rind + 1/2 cup shredded parmesan cheese
• 1 1/2 cup white onion, diced
• 4 cloves garlic, minced
• 1 1/4 cup celery, diced
• 1 cup carrots, shredded or chopped
• 1 1/2 cup zucchini, diced (one medium)
• 1 cup frozen green beans, chopped and thawed
• 2 1/2 cups baby spinach
• 1/2 tsp dried rosemary
• 1 tsp garlic and herb Mrs. Dash
• salt and pepper to taste
• 1 1/2 cups pasta (either ditalani or mini-farfalle)
• 1 can organic great northern beans (15 ounces)
• 1 can organic light red kidney beans (15 ounces)

Directions:

1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and Mrs. Dash to slow cooker.
2. Cook on low for 6 hours or high for 3-4 hours.
3. Add on kidney beans, great northern beans, zucchini and pasta.
4. Cook on high for 20 minutes or until pasta is soft. If using previously cooked pasta, then 15 minutes until zucchini is soft.
5. Stir in green beans (or any leftover vegetables) and spinach and cook for an additional 5 minutes until warmed through.
6. Serve with parmesan cheese on top.
7. Enjoy!