Classic Minestrone for the Slow Cooker |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Just a yummy soup that is super easy to prepare, since it is made in the crock pot. A Cuisine at Home recipe. Ingredients:
2 quarts chicken broth |
1 cup carrot, diced |
1 cup celery, sliced |
1 cup green cabbage, shredded |
1/2 cup onion, diced |
1/2 cup fennel, diced |
1 zucchini, cut into 1/2-inch slices |
1 yellow squash, cut into 1/2 ' slices |
1 (14 ounce) can red kidney beans, drained |
1 (14 ounce) can crushed tomatoes |
2 teaspoons dried basil |
2 teaspoons kosher salt |
2 teaspoons black pepper |
1 teaspoon garlic, minced |
3/4 cup dry elbow macaroni |
1/4 cup fresh parsley, chopped |
1/2 cup parmesan cheese, shredded |
1/4 cup fresh basil, chopped |
Directions:
1. Combine broth, carrots, celery, cabbage, onion, diced fennel, zucchini, summer squash, kidney beans, tomatoes, basil, salt, pepper and garlic in a 6 quart slow cooker.
2. Cook minestrone on low-heat setting until vegetables are tender, about 6 hours.
3. Turn slow cooker to high-heat setting, and add the macaroni. Cover and cook until macaroni is tender, 15-20 minute.
4. To serve, stir parsley into soup; garnish each serving with Parmesan and basil.
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