Minestrone Soup in a Crockpot

One of my monthly goals for January was to try 2 new recipes.

I know, that seems like nothing - but for me... it's truly something.

Here's the first recipe:

My friend Ashley suggested a blog called Skinny Taste.  I started looking around and saw she has some great things to try.

Source: skinnytaste.com via Tracy on Pinterest

{recipe courtesy of Skinny Taste blog}

Ingredients:
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
 {for a full list of ingredients, visit this link}

Instructions:
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
{for full instructions, visit this link}

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I had to make my own changes to the recipe... I used everything except: Parmesan cheese rind, rosemary, and bay leaves.  I didn't have the patience to look for them at the store.  The soup turned out delicious - the first night it wasn't quite as flavorful as it was the second day... I think because everything had longer to marinate.

It's extremely healthy - I bought everything organic - and the veggie broth I used was naturally low sodium and organic as well. 

It was even better for leftovers... and we ate it for 2 days.  Strongly recommended!!