Slow Cooker Minestrone with Pesto
Votes: 1
Time: 6 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 610, total fat 17 G., saturated fats 3 G., proteins 20 G., carbohydrates 97 G., fiber 13 G., cholesterol 4 mg, sodium 1186 mg, sugar 11 G.
Calories 610, total fat 17 G., saturated fats 3 G., proteins 20 G., carbohydrates 97 G., fiber 13 G., cholesterol 4 mg, sodium 1186 mg, sugar 11 G.
Italian minestrone soup is a bouquet of flavors and textures, brought to you by vegetables, beans, small pasta, Parmesan, and fragrant pesto sauce. This soup is perfect for everyday meals, and its slow cooker version is a lifesaver when you have a hectic day ahead. Load the vegetables into the slow cooker, set the desired cycle, and you're ready for a few hours. Add canned kidney beans and ditalini pasta 15 minutes before the end of cooking. Serve the minestrone with aromatic Italian focaccia.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 carrots, finely chopped
- 2 leeks (white and light green parts only), halved lengthwise, sliced and rinsed
- 2 Russet Burbank potatoes, peeled and cut into 2.5cm pieces
- 1 fennel root, top and root trimmed and chopped + chopped herbs for serving
- 2 tbsp. l. olive oil
- 1 can (425 g) canned diced tomatoes
- 1/4 cup grated Parmesan cheese + 1 small Parmesan rind
- 3 tbsp pesto + extra for serving
- 1 can (425 g) kidney beans, rinsed
- 1 cup ditalini pasta
- 4 slices rosemary focaccia
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Recipes with similar ingredients: Kidney beans, red beans, carrot, leeks, pureed tomatoes, potato, fennel bulb, Ditalini pasta, Parmesan cheese, pesto sauce, focaccia bread
Cooking the dish according to the recipe:
- Combine carrots, leeks, potatoes, and fennel root with olive oil in a 6-8 quart slow cooker. Add 5 cups water, tomatoes, Parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper.
- Cover and cook over high heat until vegetables are tender, 7 to 8 hours.
- Remove the lid and add the beans and ditalini pasta. Cover and continue cooking over high heat until the pasta is al dente, about 15 minutes.
- Remove the Parmesan rind. Add the remaining 1 tablespoon pesto and season with salt and pepper to taste.
- Top each serving with a spoonful of pesto, sprinkle with Parmesan cheese and fennel. Serve with focaccia.
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