Just when I think soup season is over it snows again! If you’re struggling with the same weather problems, make this delicious minestrone soup to reheat your family again and again. Hopefully we’ll see the end of the cold-weather season soon!

Slow Cooker Minestrone Soup

4 cups vegetable stock – $2.50
1 1/2 cups water
2 14.5 oz cans diced tomatoes – $1.38
3 celery stalks, diced – $0.45
2 carrots, peeled and diced – $0.30
1 cup yellow onion, diced – $0.45
2 tsp dried basil – $0.15
1 tsp dried oregano – $0.08
1/2 tsp dried thyme – $0.04
1/2 tsp dried rosemary – $0.04
2 bay leaves – $0.20
1/2 tsp sugar – $0.02
2 zucchini, diced – $0.95
4 cloves garlic, minced – $0.16
1 15 oz can dark kidney beans, drained and rinsed – $0.69
1 15 oz can white navy beans, drained and rinsed – $0.69
1 14.5 oz can Italian green beans, drained – $0.69
2 cups spinach – $0.30
6 oz shell pasta, cooked – $0.62

Directions

1. Add vegetable stock, water, tomatoes, celery, carrots, onion, basil, oregano, thyme, rosemary, bay leaves and sugar to a slow cooker. Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4.

2. Add in zucchini, garlic, kidney beans and white beans. Cook on high heat an additional 40 minutes. Stir in Italian green beans and spinach. Cook a few more minutes until heated through. I like to keep my cooked pasta out of the soup and just add it to each individual serving; I find that it soaks up the juice in the soup. Top each bowl with cooked shell pasta and Parmesan cheese.

Serves: 10

Total Cost: $9.71