Categories: Soup
Ingredients
- 32 oz. vegetable stock
- 3 cups V8 or tomato juice
- 2 cups water
- 2 medium potatoes, peeled and chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 14.5 oz. can diced tomatoes, undrained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tbsp. Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz. kidney beans, rinsed and drained
- 15 oz. cannellini beans, rinsed and drained
- 14.5 oz. can cut green beans, drained
- 1 small zucchini, chopped
- 1 cup uncooked ditalini pasta
- Grated Parmesan
Directions
-
1 Combine the first 13 ingredients in a slow cooker. Cook, covered, on LOW until vegetables are tender, 6-8 hours. Stir in remaining ingredients. Cook, covered, on HIGH until the pasta is tender, 30 minutes longer. Discard bay leaves. Top with grated Parmesan.