Here’s a Slow Cooker take on Minestrone, one of the great, hearty, meal-in-a-bowl Italian soups! And it couldn’t be easier. Just prep all the ingredients, place them in the cooker and let it go! You can easily scale the recipe up or down to suit the size of the crowd you’re feeding or the size of your Cooker!
1 can (14.5 oz. / 425 ml) crushed tomatoes
2 tbsp. / 30 ml tomato paste
2 cups / 500 ml Chicken or Vegetable Stock
2 cups / 500 ml Water
3/4 cup / 175 ml Carrots, diced1 cup Celery, diced
3/4 cup / 175 ml Onion, diced
3/4 cup / 175 ml Celery, diced
3-4 cloves Garlic, minced or pressed
1 tsp. / 5 ml Oregano
1/2 tsp. / 2.5 ml Rosemary
1 tsp 5 ml Basil
1 Bay Leaf
Salt and Pepper to taste
1 can (15 oz) Rd Kidney Beans, drained and rinsed
1 cup / 250 ml Pasta of your choice
1/2 cup / 125 ml Green Beans, fresh or frozen, cut small
2 cups Baby Spinach, chopped
Parmesan or Romano Cheese, for garnish
What you do…
Place all the ingredients except the Pasta and Spinach in the Slow Cooker.
Mix gently with a wooden spoon to combine well.
Cook covered on low for 4 to 5 hours.
Add the Pasta and stir in one hour before serving.
Add the Spinach and stir inn 20 minutes before serving.
Serve in large, deep bowls and serve lots!
This one is very flexible!
You can scale the recipe up or down as you wish, depending on the number of folks you want to serve. You can even freeze this soup for up to three months.
You can add other ingredients if they take your fancy. I like to add Roasted Red Pepper or Pimentos, diced. Zucchini cubes are also traditional. I also add Chopped Italian Parsley right before serving and I always garnish with Cheese!
~ Maggie J.