Michelle's Creamy Minestrone Slow Cooker Recipe

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can diced tomatoes
• 3 cups vegetable broth
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 cup uncooked ditalini pasta
• 1/2 cup heavy cream
• Freshly grated Parmesan cheese, for serving

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.
2. Add the oregano, basil, red pepper flakes, salt, and black pepper and cook for 1 minute more.
3. Transfer the vegetables to a 6-quart slow cooker. Add the tomatoes, vegetable broth, kidney beans, great northern beans, and pasta and stir to combine.
4. Cover and cook on low for 5 to 6 hours, or until the pasta is cooked through.
5. Stir in the heavy cream and cook for 10 minutes more. Serve with freshly grated Parmesan cheese.

Interesting Facts

• Minestrone soup is an Italian classic.
• This slow cooker version makes it easy to prepare.
• The soup is packed with vegetables, beans, and pasta for a hearty and nutritious meal.
• It's perfect for feeding a crowd or for enjoying leftovers throughout the week.