Minestrone
Servings Prep Time
8people 30minutes
Cook Time
7 hours
Servings Prep Time
8people 30minutes
Cook Time
7 hours
Ingredients
Instructions
  1. Place garlic, onions, carrot, celery basil, oregano, thyme, chopped tomatoes, tomato paste and bay leaves to the slow cooker. Stir in stock (add water if necessary)
  2. Cover with lid and cook on high for 1 hour, then low for 5 hours.
  3. 40 minutes before serving, stir in zucchini, kidney beans, cannellini beans, spinach and pasta and cook on high heat for 1 hour.
  4. Turn off the cooker. Season the soup with salt and pepper to taste.
  5. Stir in shredded cheese and torn parsley. Serve.
Recipe Notes

Stock can be from a carton or this tasty prosciutto stock. Vegetable stock is good too.

You can use canned beans or dried. If using dried beans, cook and drain ahead of time and store in an airtight container in the fridge.

No peccorino? Substitute reggiano or parmesan.

If you’re intending to freeze the leftover minestrone, remove the pasta with a slotted spoon, then freeze the remaining soup.

Served with crunchy bread, minestrone is a main meal