Ingredients
- 1 (8oz) can tomato sauce
- 2 (14.5 oz) cans diced tomatoes, with liquid
- 4 cups vegetable broth or stock (low sodium, or adjust salt)
- 2 cups water
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 1.5 cups chopped celery
- 1 white onion, diced
- 1 tbsp minced garlic
- 1 tbsp Italian seasoning
- 2 bay leaves
- 1.5 tsp salt
- 1/2 tsp pepper
- 1 (15 oz) can green beans, drained
- 1 (15 oz) can great northern beans (white beans), drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1.5 cups uncooked ditalini pasta
Instructions
- Add all ingredients except for canned green beans, canned beans and pasta into a large slow cooker
- Stir to combine, cover with the lid and cook on low for 6-8 hours, or high for 3-4 hours.
- 30 minutes prior to end time, add in the canned green beans, canned northern and kidney beans, and uncooked pasta. Stir into the soup. Replace the lid and let cook for 30 minutes, or until pasta is cooked
- Serve with shredded parmesan, fresh cracked black pepper or croutons
Notes
- You can add 1 ½ cup diced zucchini and 2 cups spinach for extra veggies during the last step when you add in the beans and pasta