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Vegetable Minestrone Recipe
1 yellow onion, finely diced
2 ribs celery, finely diced
2 large carrots, diced
1 small zucchini, diced
3 cloves garlic, minced
1 can cannellini beans, drained and rinsed
1 large can diced tomatoes
4-6 cups vegetable broth
1 tbsp Italian seasoning
salt and pepper
1 cup cooked quinoa
parmesan, freshly grated for serving (optional)
In a slow cooker combine onion, celery, carrot, zucchini, garlic, beans, diced tomatoes, broth, Italian seasoning, salt and pepper.
Stir well.
Cook on low for 6-8 hours.
Add cooked quinoa 20 minutes before serving.
Serve immediately with freshly grated parmesan.
Refrigerate for 4 days or freeze for up to 6 months.
Enjoy!
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