Crockpot Vegetable Minestrone Soup

I don’t know about you guys, but I’m pretty turkey-ed out.  This vegetarian (easily vegan) soup is the solution.

Crockpot Vegetable Minestrone Soup

based on the recipe from Betty Crocker’s Slow Cooker Cookbook

Ingredients:

1 yellow summer squash, cut into bite-sized pieces

1 cup of chopped carrots

1 bell pepper, cut into bite-sized pieces (I like green for this)

1 cup of snap peas

1/3 cup chopped onion (I used red)

1 celery stick, chopped

4 cups water

1 jar of marinara sauce

1 can of kidney beans, rinsed and drained

1.5 cups of uncooked pasta (I used wholewheat rotini)

1 tsp. sugar

1 tsp. salt

1.4 tsp. black pepper

Optional: parmesan cheese to top

Preparation:

Mix vegetables, water, marinara sauce, and beans in a slow cooker.  Cook on low for 7 to 9 hours or on high for 3.5 to 4.5 hours.

Stir in pasta, sugar, salt, and pepper and continue cooking on high heat for an additional 20 minutes, or until pasta is cooked.

Top with cheese if desired.  Enjoy!