Slow-Cooker Minestrone Soup
5 cups water
5 tsp. McKay’s beef style seasoning
2 (14 oz.) cans diced tomatoes
2 med. carrots, thinly sliced
½ cup onions, chopped
½ cup celery, chopped
1 sm. zucchini, sliced and quartered
4 cloves of garlic, minced
1 (16 oz.) can red kidney beans, rinsed and drained
1 (16 oz.) can great northern beans, rinsed and drained
1 Tbsp. fresh parsley, finely chopped or 1 tsp. dried parsley
1½ tsp. dried basil
1 tsp. dried oregano
1 bay leaf
1 (14 oz.) can Italian flat cut green beans, drained
⅔ c. uncooked mini shell pasta
1. Combine all ingredients except the can of Italian green beans and the uncooked pasta in the slow cooker.
2. Cover and cook on low 8-10 hours, or on high 4-6 hours.
3. Add the can of Italian green beans and the uncooked pasta about 15 minutes before serving.
4. Remove bay leaf.