Slow Cooker Minestrone

Ingredients

• 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 garlic clove, minced
• 1 cup finely chopped DOLE® Carrot
• 1 cup finely chopped DOLE® Celery
• 1 cup finely chopped DOLE® Onion
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 tablespoon tomato paste
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 containers (32 ounces each) unsalted vegetable stock
• 1 medium zucchini, cut into ½-inch pieces
• 1½ cups dry whole wheat pasta shells
• 1 cup packed DOLE® Baby Spinach
• Chopped fresh basil, grated Parmesan cheese and/or lemon wedges for serving (optional)

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.