Directions

  1. Stir beans, tomatoes with their juice, garlic, carrot, celery, onion, oil, seasoning, tomato paste, salt and pepper in a 5- to 6-quart slow cooker. Stir in stock; cover and cook on high 3 hours or low 6 hours. Stir in zucchini and pasta; cover and cook on high 45 minutes or low 1½ hours or until pasta and vegetables are tender. Stir in spinach. Makes about 13 cups.
  2. Serve minestrone garnished with basil and/or cheese along with lemon wedges for squeezing over soup, if desired.

Tips & Tricks

Try serving Minestrone with a dollop of pesto.