Hearty Minestrone Soup Recipe – Meatless Meals with Canned Beans

If you have been looking for new ways to stretch your dollars, go meatless one night a week and try this delicious and hearty Minestrone Soup recipe.

It’s an easy, healthy recipe that warms the tummy and is quick and easy for those busy weeknights.

I have been adding their beans to my recipes for years. Not only are they are a great value, but adding beans helps to keep us feeling full and satisfied.

Simply add all the ingredients (except the pasta) into your slow cooker. Cook the pasta separately and add it just before serving. Bonus tip- it also makes a great lunch for the next day!

If you have been looking for new ways to stretch your food dollars, try going meatless one night a week. You won’t find a better ingredient then canned beans. They keep in your pantry so stock up each time you shop, especially when you see them on sale.  You can add them to chili recipes, stews, salads, dips and more.

Ingredients:

4 cups Beef Broth
1 can Red Kidney Beans, rinsed & drained
1 can Garbanzo Beans, rinsed & drained
1 can,14.5 oz, Italian-Style Diced Tomatoes
1 can 15 oz, Tomato Sauce
2 tablespoons Sugar
1 tablespoon Dried Italian Seasoning
1-1/2 cups Frozen Vegetables (you can use canned vegetables if preferred)
1 cup Frozen Spinach
2 cups Cooked Pasta Shells
Parmesan Cheese for serving

Combine all ingredients except the pasta in a slow cooker. Mix well. Set the slow cooker on low for 4-6 hours.

Add your vegetables

Add in the spinach

Almost ready!

Minutes before serving, stir in the prepared pasta.
Serve sprinkled with Parmesan cheese, if desired

And you are ready to serve and eat!

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