Slow Cooker Minestrone
2
Points®
Total time: 6 hr 20 min • Prep: 20 min • Cook: 6 hr • Serves: 8 • Difficulty: Easy
A feast for the eyes and the taste buds, this soup is full of delicious vegetables and rich beans, perfect for beating the winter blues. Throw your ingredients together in the morning for a hearty, hands-free dinner. Fill your table with family and friends to enjoy warm bowls full of color and texture for dinner. Thermos-ready, this soup makes a terrific take-along lunch option. Serve with some crusty sourdough bread or add a simple side salad to round-out the meals. Garnish with fresh basil, oregano, rosemary or thyme to add an herby finish.
Ingredients
Chicken broth
4 cup(s)
Canned diced tomatoes
14½ oz, with basil, garlic and oregano
Uncooked Yukon gold potato
1 pound(s), peeled, diced
Uncooked zucchini
1 medium, quartered lengthwise, sliced 3/4-in thick
Canned cannellini beans
19 oz, rinsed and drained
Uncooked string beans
1½ cup(s), cut into pieces, cut in 1-in lengths
Uncooked leeks
1 medium, chopped (light green and white part only)
Carrots
1 large, diced
Celery
1 rib(s), medium, diced
Black pepper
¼ tsp, freshly ground (or more to taste)
Olive oil
2 Tbsp, extra-virgin
Table salt
½ tsp, or to taste
Grated Parmesan cheese
3 Tbsp, Parmigiano-Reggiano suggested
Instructions
1
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.
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