Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 30 mins | Yield: 8 Servings
This incredible soup recipe is what you just might need today! The soothing feel and taste in every bite will surely satisfy you. Give this a try now and prepare to be amazed. Have a blessed day, friends. I hope you are all well. Enjoy!
Ingredients:
1 small zucchini, chopped
1 c kidney beans (canned)
1 c white beans (canned)
2 medium carrots, chopped
1 medium onion, diced
2 stalks celery, chopped
1 c red potatoes, chopped, skins on
3/4 c green beans (cut, frozen)
3 cloves garlic, finely chopped
1/2 tsp cumin
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
salt and pepper (to taste)
1 c diced tomatoes (canned)
1 tbsp tomato paste
6-7 c vegetable stock
1 c dried pasta noodles (fusilli, macaroni, or small shells)
Parmesan cheese (for serving)
fresh parsley (for serving)
Directions:
Step 1: In a slow cooker, add the beans, zucchini, carrots, potatoes, onion, garlic, spices, green beans, sliced tomatoes, tomato paste, vegetable stock, salt, and pepper. Stir until well mixed.
Step 2: Cover the slow cooker and seal. Cook for about 5 hours on a high setting.
Step 3: Remove the cover and add the pasta. Cover and cook for another 15 minutes or until the pasta is firm to bite.
Step 4: Spoon onto serving plates and garnish with Parmesan cheese and freshly chopped parsley.
Step 5: Serve and enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 115kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 845mg | Potassium: 455mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3134IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
Ingredients
- 1 small zucchini, chopped
- 1 c kidney beans (canned)
- 1 c white beans (canned)
- 2 medium carrots, chopped
- 1 medium onion, diced
- 2 stalks celery, chopped
- 1 c red potatoes, chopped, skins on
- 3/4 c green beans (cut, frozen)
- 3 cloves garlic, finely chopped
- 1/2 tsp cumin
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- salt and pepper (to taste)
- 1 c diced tomatoes (canned)
- 1 tbsp tomato paste
- 6-7 c vegetable stock
- 1 c dried pasta noodles (fusilli, macaroni, or small shells)
- Parmesan cheese (for serving)
- fresh parsley (for serving)
Instructions
Step 1: In a slow cooker, add the beans, zucchini, carrots, potatoes, onion, garlic, spices, green beans, sliced tomatoes, tomato paste, vegetable stock, salt, and pepper. Stir until well mixed.
Step 2: Cover the slow cooker and seal. Cook for about 5 hours on a high setting.
Step 3: Remove the cover and add the pasta. Cover and cook for another 15 minutes or until the pasta is firm to bite.
Step 4: Spoon onto serving plates and garnish with Parmesan cheese and freshly chopped parsley.
Step 5: Serve and enjoy!
Notes
Nutrition Facts: Serving: 1serving | Calories: 115kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 845mg | Potassium: 455mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3134IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg
