A traditional vegetarian Italian soup, minestrone can withstand long cooking periods. It tastes even better on the second day.
Serves: 12Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy
- 3 Tbsp. olive oil
- 1 cup minced onion
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 small zucchini, trimmed and chopped
- 4 cups vegetable broth
- 2 cans (14 oz.) diced tomatoes, drained
- 2 cans (15 oz.) red kidney beans, drained
- 2 cans (15 oz.) cannellini beans, drained
- 1 can (28 oz.) Italian-style green beans
- ½ cup diced carrots
- 1 cup red wine (Chianti or Cabernet Sauvignon)
- 2 cans (6 oz.) tomato paste
- 2 Tbsp. minced parsley
- 1½ tsp. dried oregano
- 2 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. garlic powder
- ½ tsp. Italian seasoning
- 4 cups baby spinach
- 1 cup cooked small pasta
- In a large skillet, heat oil over medium heat. Sauté onion, celery, garlic, and zucchini 3–5 minutes until onion is translucent.
- Add sautéed vegetables and vegetable broth to a 6-quart slow cooker, along with tomatoes, red and white beans, green beans, carrots, wine, tomato paste, parsley, oregano, salt, pepper, garlic powder, and Italian seasoning. Cover and cook on high 8 hours.
- One hour prior to serving, stir in spinach. Pour into soup bowls and add 1 tablespoon cooked pasta to each bowl of soup.