***This is a really yummy soup to have when the weather starts getting cooler. I’ve made several different versions through the years to perfect it to our liking. I believe I hit the jackpot. Be sure to read the end notes for tweaking to your tastes.

Homemade Minestrone Soup

Ingredients:
2 Tbsp. olive oil, ghee, coconut oil (or good ole bacon grease :-D)
1 small to medium onion, chopped
2 ribs celery, chopped
4-5 cloves garlic, minced
28 oz. can of diced tomatoes, undrained
16 oz. bag frozen mixed vegetables
1 medium zucchini, diced
2oz. (2 handfuls) fresh baby spinach
14.5 oz. can cannellini beans (white kidney) drained and rinsed
14.5 oz. can of red kidney beans drained and rinsed
1 tsp. dried parsley
1 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
2 whole Bay leaves
1/2 tsp. sea salt
1/4 tsp. ground black pepper
2 Tbsp. Better than Bouillon vegetable base (*this helps the flavor)
5 cups chicken or beef broth (or water)
1 cup uncooked ditalini, small shell, or elbow pasta

Directions:
Heat oil in a skillet and sauté onion, celery, and garlic 10 minutes. Transfer to a sprayed 6 qt. slow cooker. Add everything else except spinach and the pasta (save for later). Cook on LOW for 6-7 hours. Add spinach and your pasta of choice to crock pot and finish cooking 30 more minutes or until pasta is done. This could also be done in an Instant Pot for 10 minutes. I would do a QR (quick release) first then stir the pasta and spinach in with the other ingredients. Close lid and cook for 5 minutes then do a NR (natural release) for 5 minutes. Adding already cooked pasta at the end of cooking works too.

**Note: You can sub the herbs with Italian seasoning. The Bouillon vegetable base amps up the flavor in this. Try not to leave it out if you can help it. Next time I think I’ll try a couple Tablespoons of Pesto stirred in as well as an 8oz. can of tomato sauce. Adding another protein like Italian sausage, smoked sausage, cubed beef, or leftover roasted chicken would be good too.

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