Slow-Cooker Minestrone reminds us that one of the joys you can get from making soup is the freedom of tossing ingredients together without measuring, and still having a mouth-watering concoction at the end. We’ve provided a list of ingredients to help us remember what we put in last time, but we usually leave the measuring cups and spoons in the cupboard, and eyeball the amounts instead. So consider this recipe as just a guideline and have fun adjusting it to your tastes, and to what’s leftover in your fridge. Serve this with a good, whole-grain bread to mop up all that flavorful broth at the bottom of your bowl.
Slow-Cooker Minestrone
Makes: about 12 cups
Ingredients
- 2 cups - dried garbanzo beans, rinsed
- 6 cups - water
- 1/2 cup - finely chopped onion
- 1/2 cup - chopped celery
- 1/2 cup - chopped carrots
- 1 cup - chopped red pepper
- 2 medium - garlic cloves, minced or pressed
- 1 cup - fresh green beans, washed and ends trimmed
- 1 small - wedge of red cabbage, sliced
- 1 14.5 oz can - crushed tomatoes
- 2 Tbs - Italian seasoning blend
- 1 cup - ditalini or other small pasta
- 1/2 cup - fresh spinach, roughly chopped
Instructions
- Combine all the ingredients except the pasta and spinach in a slow cooker, cover, and cook on High for 4-6 hours or on Low for 8-10 hours. Add the pasta and spinach 10-15 minutes before serving, cover, and continue to cook until ready to serve. Salt to taste.
Nutrition Information
Nutrition (per serving): 362 calories, 70% calories from carbohydrates, 18% calories from protein, 11% calories from fat, 16.2g fiber.
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