Hearty Hot Pot Minestrone

The goal of this recipe = easy!  I use frozen vegetables to cut down on the chopping time.

Ingredients:

• 1 (28 oz) can of diced tomatoes, with juice
• 1 (15.5 oz) can of Cannellini beans, drained and rinsed
• 1 (15.5 oz) can of kidney beans, drained and rinsed
• 2 cups frozen broccoli
• 1 cup frozen carrots and peas mix
• 1 potato, peeled and diced
• 1 sweet potato, peeled and diced
• 4 cups vegetable stock
• 1 onion, diced
• 1 tsp minced garlic
• 1 Tbsp lemon juice
• 1 tsp salt
• 2 tsps oregano
• 1 tsp basil
• 1 1/2 tsps ground cumin
• 1/8 tsp black pepper
• 2 cups gluten-free shell pasta
• fresh basil for garnishing (optional)

Instructions:

1. Dump all the ingredients in the slow cooker except for the pasta.
2. Slow cook for about 2.5 – 3 hours.
3. Add the pasta during the last 8 minutes of cooking.
4. Best served immediately so pasta doesn’t overcook.
5. Garnish each bowl with fresh basil (optional).

Adapted from: The Super Easy Vegan Slow Cooker Cookbook, by Toni Okamoto, p.65.