Description

It's still cold outside and you may need a warm, comforting and satisfying soup for dinner. This Italian peasant soup is made with veggies, potatoes and cannelini beans in a tomato and chicken/veggie broth. Follow the recipe or use up leftovers from your

Ingredients

• 1 T.olive oil
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1-2 large garlic cloves, minced
• 1 t.minced fresh oregano or 1/2 t. dried oregano
• 1/2 t. minced fresh sage or a pinch dried sage
• 1/2 t. salt plus more to taste
• 1/2 t. freshly ground black pepper plus more to taste
• 1 large carrot, peeled, sliced into 1/4-inch thick rounds
• 8 oz. Yukon Gold or red potatoes, scrubbed and chopped into bite-size pieces
• 8 oz. fresh or frozen green beans
• 28 oz. can diced tomatoes
• 15 oz. can cannellini beans, drained and rinsed
• 4 c. chicken or vegetable broth/stock
• 1 c. ditalini or elbow pasta
• Parmesan cheese, for serving
• fresh parsley, minced, for serving

Steps

1. Line the crock of the slow cooker with a slow cooker liner for easy clean up.
2. Add all ingredients to the slow cooker except for the pasta, Parmesan cheese, and minced parsley.
3. Stir; cover; cook on High 3 1/2 hours or Low 7 hours.