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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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The easiest and most delicious minestrone you can have! I saw it on a cooking show and it is one of Sandi Richards best recipes. Its awesome done in a crock pot..and I recommend some garlic bread to go with. Ingredients:
1 teaspoon vegetable oil |
1 large onion |
2 stalks celery |
2 carrots |
2 teaspoons minced garlic cloves |
900 ml low sodium vegetable broth |
398 ml diced tomatoes |
540 ml mixed beans, canned |
2 tablespoons tomato paste |
2 teaspoons italian seasoning |
1/8 teaspoon fresh black pepper |
1/4 cup parmigiano-reggiano cheese, grated |
1/4 cup basil pesto (from a jar) |
4 liters water |
2 cups macaroni |
Directions:
1. Take out equipment and ingredients.
2. In the morning:.
3. Heat oil in a large stove-top pot at med-high. You can also omit the oil and prepare this soup in a slow cooker on low 6-8 hours.
4. Finely chop onion adding to pot as you cut.
5. Slice celery and carrots thinly and add to pot as you cut.
6. Add garlic.
7. Gradually add vegetable stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
8. Cover with lid and simmer on low heat until dinner.
9. When you get home for dinner:.
10. Preheat oven to 350 degrees F. Fill a large stove-top pot with water and bring to a boil for macaroni.
11. Add macaroni to boiling water. Cook according to directions on box. Drain.
12. Serve macaroni in the bottom of each bowl and pour hot soup on top.
13. Serve with crostini rubbed with a garlic clove, and how about a nice glass of Cape Jaffa Siberian shiraz to go with that? Enjoy!
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