The Polar Vortex is No Match for Our Slow-Cooked Minestrone

Flights are canceled, schools have closed their doors and pipes are bursting across the nation. The Polar Vortex sure packs a punch. This hearty soup, chock-full of veggies, is here to help. I'm making soup almost every day to help combat the cold. This recipe is a hands-down classic, but when I don't have time to stand over a stove, I let my slow cooker do all of the work. Bright and colorful, just looking at this soup makes my mouth water!

Ingredients

6 cups low-sodium chicken or vegetable broth
1 can (14.5 ounces) diced tomatoes
1 cup fresh green beans
2 carrots, peeled and chopped
1 celery stalk, chopped
1/4 cup onion diced
1 zucchini, chopped
2 tablespoons tomato paste
1 tablespoon lemon juice
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans
1 can (15 ounces) kidney beans
2 cups fresh baby spinach
1 cup uncooked shell or elbow pasta

Related: Fight winter's bite with a heaping helping of comfort food

Directions

1. In a slow cooker, combine broth, tomatoes, green beans, carrots, celery, onions, zucchini, tomato paste, lemon juice, bay leaf, rosemary, oregano, salt, and pepper; stir. Cover and cook on high for 4 hours or on low for 8 hours. 30 minutes prior to finishing, add the cannellini beans, kidney beans, spinach, and pasta; cook until the pasta is tender. Taste and add additional salt or pepper, if necessary. Serve.

-By Meredith Steele

For 23 more soups and stews to keep you warm this week, visit Spoonful!

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