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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
(makes 4 servings)
Ingredients
3 cups vegetable broth or low sodium chicken
1 can diced tomatoes
1 can white beans, drained and rinsed
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 sprig fresh rosemary
2 bay leaves
1 tablespoons chopped fresh basil or 1/2 tablespoon dried
1/4 cup fresh Italian parsley leaves or 1/8 cup dried
salt and pepper to taste
1 medium zucchini, chopped
2 cups fresh spinach
2 cups cooked ditalini pasta
Extra Parmesan cheese for topping
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, if you have one, salt, and pepper. Cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done, add the zucchini and spinach. Cover and cook 30 more minutes.
Add the cooked pasta, cook for another 10 minutes. remove the bay leaves, rosemary sprig, Parmesan rind, and season to taste with salt and black pepper.
To serve, ladle into bowls and top with Parmesan cheese.
Recipe Source: Recipe adapted from Food Network
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Slow Cooked Minestrone
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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
(makes 4 servings)
Ingredients
3 cups vegetable broth or low sodium chicken
1 can diced tomatoes
1 can white beans, drained and rinsed
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 sprig fresh rosemary
2 bay leaves
1 tablespoons chopped fresh basil or 1/2 tablespoon dried
1/4 cup fresh Italian parsley leaves or 1/8 cup dried
salt and pepper to taste
1 medium zucchini, chopped
2 cups fresh spinach
2 cups cooked ditalini pasta
Extra Parmesan cheese for topping
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, if you have one, salt, and pepper. Cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done, add the zucchini and spinach. Cover and cook 30 more minutes.
Add the cooked pasta, cook for another 10 minutes. remove the bay leaves, rosemary sprig, Parmesan rind, and season to taste with salt and black pepper.
To serve, ladle into bowls and top with Parmesan cheese.
Recipe Source: Recipe adapted from Food Network
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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