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Category: Crock Pot
Prep Time: Cook Time: Total Time:
2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or ½ teaspoon dried)
2 bay leaves
Salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Shredded Parmesan cheese, for serving (or Romano)
Phase 1:
Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
Phase 2:
Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 – 25 minutes until pasta is tender.
Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with Parmesan cheese and garlic toasts.
P.S. If for some reason you need to do this soup on the stove, I would just use a large dutch oven or any other pot with a thick bottom. Cook the soup exactly as stated but yours will most likely take a maximum of 2 1/2-3 1/2 hours of cooking before adding in the beans. Stir every 30 minutes or so. Make sure to cook it on medium low to ensure maximum flavor without overcooking the veggies.
Recipe Source: little spice jar
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Crock-Pot Minestrone
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That super concentrated flavor of tomato pesto is exactly what minestrone soup needs. Plus, the basil, Parmesan, and pine nuts in the pesto add such a great, full bodied flavor to the soup.
Also, since we’re sharing secret ingredients and all, toss in a few Parmesan rinds into the minestrone soup. For herbs use dried oregano, fresh rosemary (dried of fresh is fine, depend on what you have on hand), and a few bay leaves.
Category: Crock Pot
Prep Time: Cook Time: Total Time:
2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or ½ teaspoon dried)
2 bay leaves
Salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Shredded Parmesan cheese, for serving (or Romano)
Phase 1:
Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
Phase 2:
Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 – 25 minutes until pasta is tender.
Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with Parmesan cheese and garlic toasts.
P.S. If for some reason you need to do this soup on the stove, I would just use a large dutch oven or any other pot with a thick bottom. Cook the soup exactly as stated but yours will most likely take a maximum of 2 1/2-3 1/2 hours of cooking before adding in the beans. Stir every 30 minutes or so. Make sure to cook it on medium low to ensure maximum flavor without overcooking the veggies.
Recipe Source: little spice jar
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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