Minestrone with Parmigiano-Reggiano

By cacelias

Delicious vegetarian soup! I added extra vegetable broth to the soup even though the recipe calls for only 2 cups. You can add more or less depending on how thick and/or liquidy you like you soup.

Recipe from Diane Phillips, "Slow Cooker: The Best Cookbook Ever"

Ingredients

• 2 tablespoon extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup coarsely chopped sweet onion
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped celery
• 1 tablespoon finely chopped fresh rosemary
• One 14- to 15-ounce can plum tomatoes, with their juice (I use a 28 oz. can)
• 1/4 cup dry white wine
• 2 medium zucchini, cut into 1/2-inch rounds
• One 14- to 15-ounce can small white beans, drained and rinsed
• 1 head Savoy cabbage, cut into small pieces
• 8 ounces green beans, ends snipped, cut into 1-inch pieces
• 1 medium head cauliflower, cut into florets
• 2 cups vegetable broth (here I added 3 cups of vegetable broth, 2 cups water, and 1 cup of pasta water for a total of 6 cups)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces cooked small pasta shells, ditalini, or other short tubular pasta (I used mini penne)
• 1/2 to 1 cup finely grated Parmigiano-Reggiano cheese

Details

Servings 8

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add the garlic, onion, carrots, celery, and rosemary and saute until the vegetables begin to soften, 4-5 minutes.

Add the tomatoes and wine and allow some of the liquid to evaporate in the pan.

Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the zucchini, white beans, cabbage, green beans, cauliflower, broth (extra liquid, if using), salt and pepper.

Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Stir in the cooked pasta at the end of the cooking time (and pasta water, if needed), cover, and set on warm until ready to serve.

Serve the soup garnished with the grated Parmigiano-Reggiano.