Slow-Cooker Garden Minestrone

By cacelias

Super easy Minestrone Soup Recipe! Saute the onion and garlic and add all of the ingredients into the slow cooker and let it cook for 5 hours! Delicious flavor in this soup. Serve with grated Parmesan and some warm crusty bread!

Recipe from "Slow Cooker Revolution", America's Test Kitchen c. 2011

Ingredients

• 1 onion
• 4 garlic cloves, minced
• 1 T grape seed oil
• 1/2 t dried oregano
• 1/8 t red pepper flakes
• 6 cups vegetable broth
• 1- 15 oz. can tomato sauce
• 1 can cannelloni beans with juice
• 2 carrots, peeled and cut into 1/2 inch chunks
• 1 zucchini, quartered lengthwise and sliced 1/4 inch thick
• 8 ounces baby spinach
• 1/2 cup small pasta, ditalini, tubettini or mini elbows
• 1/2 cup minced fresh basil
• salt and pepper
• Grated Parmesan cheese, for serving

Details

Servings 8

Preparation

Step 1

Saute onion, garlic, oregano and red pepper flakes in grape seed oil, stirring occasionally, adding a little bit of salt, until onion is softened, about 5 minutes. Transfer to slow cooker.

Stir in broth, tomato sauce, beans, and carrots into slow cooker. Cover and cook on high 5 hours, or 9 hours on low.

Stir in zucchini, spinach, and pasta and cover and cook an additional 30 minutes. Stir in basil, season with salt and pepper, if desired, and serve with grated Parmesan cheese on top.