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Title: Slow-Cooker Minestrone
Categories: Potatoes, Vegetables, Herrbs, Beans, Passta
Yield: 12 servings

32 oz Chicken stock
3 c V8 juice
2 c Water
2 md Potatoesp; peeled, chopped
2 Celery ribs; chopped
2 md Carrots;, chopped
14 1/2 oz Can diced tomatoes;
- undrained
1 md Onion; chopped
3 cl Garlic; minced
2 Bay leaves
1 tb Italian seasoning
1 ts Salt
1/2 ts Pepper
16 oz Kidney beans; rinsed,
- drained
15 oz Cannellini beans; rinsed,
- drained
14 1/2 oz Cut green beans; drained
1 sm Zucchini; chopped
1 c Uncooked ditalini or other
- small pasta
Grated Parmesan cheese; opt

Combine the first 13 ingredients in a 5 or 6 qt. slow
cooker. Cook, covered, on low 6-8 hours or until
vegetables are tender. Stir in beans, zucchini and
pasta. Cook, covered, on high about 30 minutes longer or
until pasta is tender. Discard bay leaves. If desired,
top with cheese.

Erin Raatjes, New Lenox, Illinois

Makes: 12 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... I love animals! But they all seem to taste like chicken.
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