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Introduction
Minestrone, a cornerstone of Italian cuisine, has been nourishing families for centuries with its wholesome blend of seasonal vegetables and legumes. This slow-cooker adaptation pays homage to the traditional recipe while offering modern convenience. Originally a peasant dish, minestrone was born out of necessity, using whatever vegetables were available. Today, it stands as a testament to the Italian philosophy of 'cucina povera' - simple, frugal cooking that transforms humble ingredients into something extraordinary. By preparing this minestrone in a crockpot, we not only honor its rustic roots but also cater to our busy lifestyles, allowing the flavors to meld and deepen over hours of gentle simmering, just as they would have in the kitchens of Italian nonnas generations ago.
Ingredients
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and chopped into 1/2-inch pieces
• 2 celery stalks, thinly sliced
• 4 cloves garlic, minced
• 2 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
• 1 can (14.5 oz) diced tomatoes, preferably San Marzano
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups low-sodium vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup small pasta shapes (like ditalini or small shells)
• 3 cups fresh baby spinach, roughly chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese for serving (optional)
Step 1:
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened.
Step 2:
Add garlic and cook for an additional minute until fragrant.
Step 3:
Transfer the sautéed vegetables to the slow cooker. Add zucchini, diced tomatoes, kidney beans, cannellini beans, vegetable broth, bay leaves, oregano, basil, thyme, and red pepper flakes (if using).
Step 4:
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 5:
30 minutes before serving, add the pasta to the slow cooker. Stir and continue cooking until pasta is tender.
Step 6:
5 minutes before serving, stir in the spinach, fresh basil, and lemon juice. Season with salt and pepper to taste.
Step 7:
Remove bay leaves before serving. Ladle into bowls and garnish with freshly grated Parmesan cheese if desired.
Q: Can I make this soup gluten-free?
A: Yes, simply use gluten-free pasta or omit the pasta and add an extra can of beans for a gluten-free version.
Q: How can I prevent the pasta from becoming mushy in leftovers?
A: Cook the pasta separately and add it to individual bowls when serving, rather than cooking it in the slow cooker.
Q: Can I use different types of beans?
A: Absolutely! Feel free to use any combination of beans you prefer or have on hand.
• For a gluten-free version, use gluten-free pasta or omit the pasta and add an extra can of beans.
• To make this recipe vegan, simply omit the Parmesan cheese or use a vegan alternative.
• For a heartier soup, you can add 1 cup of chopped kale along with the spinach.
• If you prefer a thicker soup, mash some of the beans before adding them to the slow cooker.
• Feel free to use any combination of beans you like or have on hand.
• For added protein, you can include 1 cup of cooked and diced chicken or turkey breast.
• The pasta can be cooked separately and added to individual bowls to prevent it from becoming mushy if you plan to have leftovers.
Ladle the soup into bowls and serve hot. Offer grated Parmesan cheese on the side for guests to add as desired.
Cool the soup completely, then store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months.
Start the recipe in the morning for dinner, or prepare vegetables the night before to save time.
- To prevent pasta from overcooking, add it during the last 30 minutes of cooking time.
- For a thicker soup, mash some of the beans before adding to the slow cooker.
- If you prefer firmer vegetables, add zucchini during the last hour of cooking.
For a protein boost, add cooked and diced chicken or turkey breast. For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Serve with crusty Italian bread and a light Chianti wine.
This soup is perfect for fall and winter, but can be enjoyed year-round.
This recipe contains gluten (pasta) and may contain dairy (optional Parmesan cheese). It may also contain traces of soy and celery.
