Slow Cooker Minestrone

By LynnWelch

Lauren Gordon, a Philadelphia native, graduated from Temple University's School of Communications and Theater in 2010 with a focus in Magazine Journalism. 

Immediately after graduation, Lauren became the Assistant Editor of Philadelphia RowHome Magazine and since has done a multitude of freelance work for local publications.

Though writing is her first passion, food is a close second. In her time spent as an active journalist, she has done a lot of coverage on the local foodie culture. It is likely that you'll find her in her Brooklyn apartment baking or on her couch binge watching Netflix while she crafts.

Ingredients

• 3 cups vegetable or chicken stock (preferably reduced sodium)
• 1 (28 ounce) can whole peeled tomatoes, chopped
• 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
• 2 carrots, peeled and chopped
• 1 stalk celery, chopped
• 1 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• 1/2 teaspoon freshly ground pepper
• 2 cups cooked whole-wheat orzo (about 2/3 cup dry)
• 1 zucchini, sliced in quarters lengthwise, then chopped
• 2 cups fresh spinach, stems removed and coarsely chopped
• 4 tablespoon freshly grated Parmesan or Romano cheese
• basil sprigs for garnish (optional)

Details

Servings 1
Adapted from thedailymeal.com

Preparation

Step 1

Combine stock, tomatoes (with their liquid), beans, carrots, celery, onion, thyme, sage, bay leaves and pepper in slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

About 30 minutes before the soup is done, add the cooked orzo, zucchini and spinach. Continue cooking for 30 minutes. Remove bay leaves. Ladle soup into serving bowls and sprinkle with cheese and basil, if desired.