Slow Cooker Vegetarian Minestrone

Votes: 1

Time: 6 hours 30 minutes
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 360, total fat 2 G., saturated fats 1 G., proteins 18 G., carbohydrates 72 G., fiber 15 G., cholesterol 1 mg, sodium 1149 mg, sugar 16 G.

This vegetable-rich vegetarian minestrone is made with white cannellini beans, which benefit from a long simmer in a slow cooker, with no pre-soaking required. If you have a Parmesan rind, add it for flavor and umami. For a more filling soup, top each bowl with some cooked pasta, such as ditalini.

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.

Ingredients for the recipe:

200g dry cannellini beans (about 1 cup)
3 medium carrots, cut into 1cm pieces.
3 cloves garlic, thinly sliced
2 bay leaves
2 large stalks celery, cut into 1cm pieces.
1 medium sweet potato (about 280g), peeled and cut into 1cm pieces.
1 medium onion, chopped
1/4 tsp red pepper flakes
Parmesan rind (optional)
1 can (800 g) of canned crushed tomatoes
1 can (800 g) of canned chopped tomatoes
3 tablespoons tomato paste
2 cups thinly sliced kale
Freshly grated Parmesan, for serving
Toasted baguette slices, for serving
Cooked ditalini pasta, for serving (optional)
Special equipment: 6 liter slow cooker.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cannellini beans, tomatoes, celery, carrot, kale, sweet potato, bay leaf

Cooking the dish according to the recipe:

In a 6-quart slow cooker, combine the beans, carrots, garlic, bay leaf, celery, sweet potato, onion, red pepper flakes, Parmesan rind, if using, 1 teaspoon salt, and a few grinds of black pepper. Add the pureed tomatoes, chopped tomatoes, tomato paste, and 4 cups of water.
Cover and cook until beans are tender, 6 hours on high or 8 hours on low.

Add the kale, cover, and simmer over low heat until wilted, about 10 minutes. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve with toasted baguette. If you plan to add pasta, cook it and spoon 1/2 cup of it into each bowl, then pour the soup over it. Store the pasta and soup in separate containers.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Multicooker / Soups / Thick soups and stews / Vegetable soups / Food Network - recipes

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