Slow Cooker Minestrone
6 hr 20 min
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.
Canned chicken broth
Canned diced tomatoes
14½ oz, with basil, garlic and oregano
Uncooked Yukon gold potato(es)
1 pound(s), peeled, diced
1 medium, quartered lengthwise, sliced 3/4-in thick
Canned cannellini beans
19 oz, rinsed and drained
Uncooked string beans
1½ cup(s), cut in 1-in lengths
1 medium, chopped (light green and white part only)
1 large, diced
1 stalk(s), medium, diced
¼ pinch(es), freshly ground (or more to taste)
2 tbsp(s), extra-virgin
½ tsp(s), or to taste
Grated Parmesan cheese
3 tbsp(s), Parmigiano-Reggiano suggested
- 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.
Garnish with fresh basil, if desired.