Slow Cooker Minestrone Soup

Prep Time: 20 minutes

Cook Time: 8.5 Hours

1 Cup (250 mL) Potato, chopped into 1 inch cubes

1 Cup (250 mL) Carrots, peeled and coarsely chopped

1 Cup (250 mL) Green cabbage, coarsely chopped

1 Cup (250 mL) Zucchini, sliced

¾ Cup (175 ml) Onion, diced

1 Garlic clove, finely chopped

2 Tbsp (30 ml) Vegetable Oil

3 ½ Cups (875 mL) Vegetable broth

1 Can (796 mL) Diced tomatoes

½ tsp (2.5 mL) Dried basil

¼ tsp (1.25 mL) Dried rosemary

½ tsp (2.5 mL) Salt

1 Bay leaf

1 Can (540 mL) Cannellini beans

Shredded cheese (optional)

Wash and prepare vegetables: chop potatoes, peel and chop carrots, coarsely chop cabbage, slice zucchini, dice onion, and finely chop garlic.
Combine all ingredients except cannellini beans and cheese in a slow cooker. Mix well.
Cover and cook on LOW for 6 hours
Add cannellini beans. Cover and cook on LOW for 1 hour or until vegetables are tender.
Remove and discard bay leaf. Serve and top with cheese (optional).

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