Slow Cooker Minestrone (Photo Credit Katrin Gilger)
Minestrone is a Italian soup that is made of fresh vegetables – so in essence it is a vegetarian dish. My version incorporates chicken stock rather than a vegetable stock. This vegetable based soup is often accompanied with pasta or rice. Common versions include beans, celery, tomatoes and onions.
It has been my experience that there are a million different variations on this recipe, and that is perfectly the way I love to cook. I love that while the garden is producing vegetables it can be a wonderful celebration of that harvest. However, in the fall I like to add squash and or add a meaty element by swapping out the a for mentioned vegetable stock with a chicken or a beef stock.
Combine with the soft, gentle cooking of a slow cooker this recipe is perfect for a bone warming meal during the fall and winter months. We hope you have as much joy eating this as we did testing the recipe.
Slow Cooker Minestrone
Ingredients
- 3 carrots diced
- 2 zucchini diced
- 1 onion diced
- 3 Stocks celery diced
- 1 bunch green beens
- 3 Cloves galric minced
- 1 10 oz can garbanzo beens
- 1 Pound cooked lentils
- 1 28- oz can tomatoes
- 4 Cups chicken stock
- 1 teaspoon curry
- 1/2 teaspoon cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grounded pepper
- 6 Ounces cooked noodles
Instructions
- Place all of the ingredients into your slow cooker, hold the noodles.
- Allow the soup to cook for 4-6 hours on the low setting.
- Add the cooked noodles just before serving. Allow them to come to temperature.
