Vegetarian Minestrone - Slow Cooker

Directions: 5h Ready In

1) Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 5 hours.

2) Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

3) Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Crock Pot Soup Wild Rice with Chiken

Ingredients SERVES 4
1lb chicken breasts (do not use frozen,) cut in half if large
1/2 small onion or 1 large shallot, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 large or 2 small bay leaves
2 Tablespoons butter or Earth Balance Vegan Butter
6 cups gluten-free chicken broth
3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

Directions
Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)

Notes
Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.