Slow Cooker Tortellini Minestrone Soup
"Slow Cooker Tortellini Minestrone Soup is a twist on the traditional minestrone, using tortellini instead of plain pasta! Delicious comfort food in a bowl!..."
INGREDIENTS
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1 large white onion ((or 2 small onions), diced)
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2 large carrots (, diced)
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1 large celery stalk (, diced)
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1 1/2 cups fresh green beans (, cut into three pieces)
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2 cups diced pumpkin or butternut squash ((optional - swap for potatoes if desired))
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6 cloves garlic (, chopped OR minced)
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1/4 cup tomato paste
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3 cans ((14.5 oz) diced or crushed fire roasted tomatoes)
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6 cups vegetable broth ((or stock))
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salt and pepper to taste
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2 tablespoons Italian dried herbs
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1 teaspoon dried basil
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2 teaspoons vegetable bouillon powder ((or stock powder))
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3 tablespoons chopped fresh parsley
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1 teaspoon sugar ((optional -- offsets the acidity from the tomatoes))
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2 bay leaves
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1 parmesan rind
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2 large zucchini (, diced)
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1 can ((15 oz | 425 grams) white navy beans (Cannellini beans), drained and rinsed)
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1 can ((15 oz | 425 grams) red kidney beans, drained and rinsed)
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1 x packet ((340 gram | 12 ounce) three cheese tortellini (I use dried not fresh, but you can use fresh or refrigerated if desired))
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2 cups loosely packed baby spinach
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Finely shredded Parmesan cheese (, for serving (or Romano))
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