Crock Pot Minestrone Recipe
Minestrone is one of my all time favorite soups, full of veggies and pasta. With salad and some crusty Italian bread, you've got yourself a really good comforting meal.
- 1 Tbsp Extra Virgin Olive Oil
- 2 large carrots, chopped
- 2 medium celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 16 oz can cannellini beans, drained and rised
- 1 16 oz can diced tomatoes
- 4-6 cups chicken broth
- 2 cups sliced zucchini
- 1 large potato, peeled and diced
- 6 oz. cooked Ditalini pasta
- Grated parmesan cheese
In a saute pan, heat the olive oil over medium heat.
Add the onion, carrot and celery and cook until soft, about 6-7 minutes. Add garlic and sautee about 1-2 minutes.
In 6 quart crockpot, add beans, tomatoes, potato, zucchini, and seasonings.
Once carrots, onions and celery are cooked, add to crock pot.
Cook on low for 8 hours, or high for 4-5.
When ready to serve, add pasta and top with parmesan cheese.