Minestrone soup in a slow cooker

Votes: 2

Time: 4 hours 15 minutes
Complexity: easily
Servings: 4

This hearty and delicious Italian soup is a perfect warming treat during the colder months. Traditionally, seasonal vegetables are used in this dish, so some ingredients can be substituted. For a more piquant flavor, add a little garlic and be generous with salt and pepper. You may need to increase the amount of broth (to about 6-7 cups), as the pasta absorbs quite a bit of liquid. The soup is delicious even if cooked in a saucepan on the stovetop rather than in a slow cooker.

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:

2 cups cooked ditalini pasta
1 can (800 g) diced tomatoes
1 can (420 g) canned white beans (cannellini or navy beans), drained
3 cups low-sodium broth
2 carrots, peeled and chopped
1 stalk celery, chopped
1 cup chopped onion
1 teaspoon dried thyme
1/2 tsp dried sage
2 bay leaves
1 medium zucchini, chopped
2 cups coarsely chopped fresh or thawed spinach
4 tbsp. l. grated Parmesan or Romano
Basil sprigs, for garnish, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Ditalini pasta, white beans, cannellini beans, zucchini, spinach, carrot, celery, thyme, sage, bay leaf, basil

Cooking the dish according to the recipe:

Mix in a slow cooker bouillon with tomatoes, beans, carrots, celery, onions, thyme, sage, bay leaf, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Thirty minutes before the end of the soup cooking time, add the ditalini, zucchini, and spinach. Cover and cook for another 30 minutes. Remove the bay leaves and season with salt and black pepper to taste. Ladle the soup into bowls and sprinkle with Parmesan cheese. Garnish with basil, if desired.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Vegetarian dishes / Multicooker / Soups / Soups with pasta and cereals / Italian cuisine

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