Description
A hearty, vegetable-rich Italian classic made effortless in the slow cooker. Perfectly balanced flavors with a nutrient-dense profile.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 3 Carrots, sliced
- 2 stalks Celery, sliced
- 3 cloves Garlic, minced
- 1 can (14.5 oz) Diced Tomatoes
- 6 cups Vegetable Broth
- 1 can (15 oz) Cannellini Beans, drained
- 1 medium Zucchini, diced
- 1 tsp Dried Oregano
- 2 cups Kale, chopped
- 1 cup cooked Small Pasta Shells
- Salt and Pepper to taste
Instructions
- Sauté onion, carrots, and celery in olive oil until translucent; add garlic for the last minute.
- Transfer sautéed vegetables to the slow cooker.
- Stir in diced tomatoes, vegetable broth, cannellini beans, zucchini, and oregano.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Stir in chopped kale and pre-cooked pasta shells during the final 30 minutes.
- Season with salt and pepper and serve warm with optional Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian