Minestrone Soup (Crockpot)

(Beth Fernando)


1 large onion, chopped

1 clove garlic, minced

1 (15 oz.) can stewed tomatoes

1 (15 oz) can kidney beans, drained

1 (10 oz) pkg. frozen corn

2 ribs celery, sliced

2 small zucchini, sliced

2 1/2 cups beef broth (GF)

1/2 tsp. salt

2 tsp. Italian seasoning

1 C uncooked elbow noodles (may use GF)


Combine first seven ingredients in slow cooker.  In small bowl, combine beef broth with salt and Italian seasoning.  Add to slow cooker.  Cover and cook on low for 6 hours.  Cook pasta as directed on package and combine with soup.



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