Ingredients
Scale
- 4 cups vegetable broth
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- Dried basil and oregano
Instructions
- In your slow cooker, combine olive oil with chopped onion, minced garlic, diced carrot, and celery. Sauté until vegetables are tender.
- Add kidney beans, cannellini beans, diced tomatoes (with juice), vegetable broth, dried basil, oregano, salt, and pepper. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- In the last hour of cooking, add pasta and more broth if needed. Cook until pasta is al dente.
- Serve hot garnished with freshly chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg