Soup Recipe: Slow-Cooked Minestrone
We wanted to go ahead and create a good, hearty soup packed with plenty of vegetables, and most of all, we wanted to make this as simple as possible. So naturally, we looked once more to our slow cooker.
For a wonderfully hearty soup, we opted for minestrone. It’s already filled with plenty of vegetables and spices, and if you use vegetable broth it makes for an easy vegetarian (or vegan if you don’t use the cheese) dish. Feel free to use chicken broth, however, if that’s more your speed. We loaded this slow cooking soup with beans, pasta, tomatoes, and of course plenty of spices. Keep reading below for this fantastic recipe…
Slow Cooked Minestrone
(makes 4 servings)
- 3 cups vegetable broth
- 1 can diced tomatoes
- 1 can white beans, drained and rinsed
- 1/2 onion, chopped
- 1 cup carrots, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1oz Parmesan cheese rind
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tablespoons chopped fresh basil
- 1/4 cup fresh Italian parsley leaves
- salt and pepper to taste
- 1 medium zucchini, chopped
- 2 cups fresh spinach
- 2 cups cooked ditalini pasta
- Extra Parmesan cheese for topping.
- In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt, and pepper. Cover and cook on low for 6 to 8 hours.
- Forty minutes before the soup is done, add the zucchini and spinach. Cover and cook 30 more minutes.
- Add the cooked pasta, cook for another 10 minutes. remove the bay leaves, rosemary sprig, Parmesan rind, and season to taste with salt and black pepper.
- To serve, ladle into bowls and top with Parmesan cheese.
Recipe adapted from Food NetworkSKM: below-content placeholder