Slow cooker minestrone soup

I’m a big fan of minestrone soup. It’s a meal in a bowl with tons of veggies, pasta, and beans. And with Thanksgiving this week, I wanted to make something that would balance out the multiple slices of pecan pie I can’t wait to enjoy. A huge batch of this soup means I have enough leftover to enjoy it after Thanksgiving when I’m especially craving veggies. I didn’t add any pasta to this soup since I couldn’t possibly jam another ingredient into the crockpot. Instead, I paired this with a Trader Joe’s half baked dinner roll. Those rolls go SO well with soup. I modified this recipe.

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Ingredients:

1.5 cartons vegetable broth (about 6 cups)

two 14oz cans diced tomatoes

2 carrots, sliced into coins

2 large of 5 mini zucchini, cut into coins then cut in half

1 white onion, diced

2 cups frozen peas

2-3 cups string beans cut into 1″ pieces

1 Tbsp olive oil

1 Tbsp garlic powder

1 Tbsp dried basil

1 Tbsp dried oregano

2 Tbsp minced garlic

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

2 Tbsp brown sugar

Salt and pepper to taste

Put all ingredients into crockpot. Set to high and cook for 6 hours.

Happy Thanksgiving!

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