Slow-Cooked Minestrone (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon of olive oil
02 -
1 onion, finely diced
03 -
2 celery sticks, chopped
04 -
2 carrots, cut into small cubes
05 -
3 cloves of garlic, crushed
06 -
1 zucchini, diced into small pieces
→ Canned and Liquid
07 -
1 can (15 oz) of cannellini beans, rinsed and drained
08 -
1 can (15 oz) of diced tomatoes
09 -
1 can (15 oz) of kidney beans, drained and cleaned
10 -
4 cups of vegetable stock
11 -
1 cup of water
→ Seasonings
12 -
1 teaspoon of dried basil
13 -
1 teaspoon of dried oregano
14 -
1/4 teaspoon of black pepper
15 -
1/2 teaspoon of salt
16 -
1/2 teaspoon of dried thyme
→ Add-Ins
17 -
2 cups of fresh spinach, roughly chopped
18 -
1/4 cup of grated Parmesan cheese (optional)
19 -
1/2 cup of tiny pasta, like elbow or ditalini
# Instructions:
01 -
Toss the olive oil, onion, celery, garlic, and carrots into the slow cooker. Stir it all up to mix.
02 -
Add the zucchini, tomatoes, beans, vegetable stock, water, and seasonings. Cover the cooker and let it simmer on low for 6–8 hours or on high for 3–4 hours.
03 -
About 30 minutes before you're ready to eat, add the pasta and let it cook till it's soft.
04 -
Right before you serve, throw in the chopped spinach and stir till it wilts. Serve warm and top with Parmesan cheese if you'd like.
# Notes:
01 -
Swap in gluten-free pasta or skip it altogether to make this gluten-free.
02 -
Customize the veggies depending on what's in season.
03 -
You can add some cooked meat if you'd like to include extra protein.