Ingredients
Scale
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 2 medium zucchini (diced)
- 2 teaspoons Italian seasoning
- 28 ounces diced tomatoes
- 6 cups chicken broth
- 15 ounces dark red kidney beans (drained & rinsed)
- 15 ounces white cannellini beans (drained & rinsed)
- 1 cup ditalini pasta
- Salt and pepper to taste
Instructions
- Dice the onion, celery, carrots, and zucchini into uniform pieces; mince the garlic.
- Add all prepared ingredients except pasta to the slow cooker. Pour in tomatoes and chicken broth; sprinkle with Italian seasoning, salt, and pepper.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- About 30 minutes before serving, add ditalini pasta; cover again until pasta is tender.
- Serve hot, topped with grated Parmesan cheese and fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 6g
- Sodium: 780mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg