Slow Cooker Minestrone

Easy, healthy and perfect for a fall day!

6 cups beef broth
1 cup each: chopped celery and onion
1 cup tomato juice
1/2 cup each: dried garbanzo and kidney beans
1/2 cup frozen green beans
mixed herbs to taste: I used basil, oregano and lemon pepper
hot cooked elbow macaroni
Parmesan cheese

Add everything to the slow cooker and cook on high 4-5 hours (or low 6-8) til the beans are tender.

I served the soup with elbow mac garnished with Parmesan cheese.


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