Slow Cooker Minestrone

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This soup freezes well so why not make a double batch? Just cook in a 6-quart or larger slow cooker and increase the cooking time by an hour or so.

Ingredients

• 4 cup(s) canned chicken broth

• 14 1⁄2 oz canned diced tomatoes, with basil, garlic and oregano

• 1 pound(s) uncooked Yukon gold potato(es), peeled, diced

• 1 medium uncooked zucchini, quartered lengthwise, sliced 3/4-in thick

• 19 oz canned cannellini beans, rinsed and drained

• 1 1⁄2 cup(s) uncooked string beans, cut in 1-in lengths

• 1 medium uncooked leek(s), chopped (light green and white part only)

• 1 large uncooked carrot(s), diced

• 1 rib(s) uncooked celery, diced

• 1⁄4 tsp black pepper, freshly ground (or more to taste)

• 2 Tbsp olive oil, extra-virgin

• 1⁄2 tsp table salt, or to taste

• 3 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested

Instructions

1. Preheat grill to medium.

2. Combine broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot, celery and pepper in a 4-quart or larger slow cooker. Cover and cook on LOW setting until vegetables are tender, about 6 hours. Stir in oil and salt; sprinkle with cheese just before serving. Yields about 1 1/2 cups per serving.

Notes

Garnish with fresh basil, if desired.

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