Minestrone Soup is a favorite in our house. I make a big pot for us to eat for lunch all week, or serve it as dinner with fancy cheese and crackers. The soup cooks up quickly and hands-free in this slow cooker version.
-4 Tbsp olive oil
-1 onion, diced
-3 stalks celery, diced
-4 cloves garlic, minced
-8 cups vegetable or chicken broth
-1 (29 oz) can diced tomatoes
-3 carrots, diced
-1 (6 oz) can tomato paste
-2 cans any type of bean, drained (I like 1 can chickpeas, 1 can kidney beans)
-1 Tbsp sugar
-1 tsp dried basil
-1 tsp dried oregano
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-(optional) handful of pepperoni, diced
-1/2 lb zucchini or green beans, cut into bite sized pieces
-1/2 lb whatever greens you prefer; kale, spinach or cabbage
-4 Tbsp balsamic vinegar
-(optional) bread, shaved parmesan, and/ or fresh parsley for serving
In a greased slow cooker, stir together the olive oil through red pepper flakes (or pepperoni, if using). Cook on low for 4 hours, or high for 6 hours. Stir in zucchini or green beans, then cover and cook for an additional 30 minutes. Stir in the greens and allow them to wilt, about 5 minutes. Stir in the balsamic and serve.
