Slow Cooker Minestrone Soup

Ingredients:

• 1 Tablespoon olive oil
• 2 carrots, chopped
• 1 yellow onion, chopped
• 2 celery hearts, chopped
• 3 cloves garlic, minced
• 1 14- oz can of diced tomatoes
• 1 white potato, peeled and chopped into cubes
• 1/2 head savoy cabbage, thinly sliced
• 2 medium zucchini, chopped into small cubes
• 1 15- oz can garbanzo beans, drained and rinsed
• 1 15- oz can red kidney beans, drained and rinsed
• 1 15- oz can white beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• 1 rind from 2 oz. of parmesan cheese
• 1 bay leaf
• 2 cups water
• 32 oz container chicken or vegetable stock
• 1 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• Freshly grated Parmesan cheese for serving

Instructions:

1. Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
2. Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.