This minestrone is an all around recipe. Even when you have guests, you can still serve this. It has all the delicious flavors in it that you wouldn’t get embarrassed when you feed your guests with this warm soup. Also, it’s a classy dish that looks presentable to the guests. And of course, the taste of this soup is something that you will be proud of. The best thing about this: it’s cooked in a slow cooker. You can use your free time in making a dessert that will complement this soup.
See what our friends from The Kitchn have to say about this recipe:
“Soups and the slow cooker are a match made in heaven, and this vegetarian minestrone is no exception. Full of vegetables, herbs, and creamy cannellini beans, this is a classic chop-and-drop slow-cooker recipe — just add each vegetable to the pot as you prep it. A hunk of Parmesan rind lends depth and richness to the broth, but feel free to omit it if you want to keep this vegan.”
Oh, I agree with this. If you really want an amazing soup that has all the flavors on it, use your slow cooker. The time has a huge factor in making your soup more savory.
Ingredients
For the soup:
4 medium carrots, peeled and sliced
2 celery stalks, sliced
1 large yellow onion, chopped
1/2 small head Savoy or green cabbage, chopped
3 cloves garlic, minced
2 (15-ounce) cans Great Value cannellini beans, drained and rinsed
1 (14.5-ounce) can Hunt’s diced tomatoes
6 cups water
1 piece Sargento Parmesan cheese rind (optional)
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon McCormick freshly ground black pepper, plus more as needed
1 sprig fresh rosemary, or 1/2 teaspoon dried rosemary
1 large sprig fresh thyme, or 1/2 teaspoon dried thyme
1 sprig fresh oregano, or 1/2 teaspoon dried oregano
1 medium zucchini, quartered lengthwise and sliced crosswise
For the croutons and serving:
8 ounces Sara Lee country bread, cut or torn into 1-inch pieces
3 tablespoons Bertolli olive oil
1/2 teaspoon kosher salt
1/2 teaspoon McCormick freshly ground black pepper
1 sprig fresh rosemary, cut into 1-inch pieces
Chopped fresh parsley leaves and red pepper flakes, for serving
Instructions
Make the soup: Place all the ingredients except the zucchini in a 5-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the vegetables are tender, 6 to 8 hours.
If you used fresh herbs and the Parmesan rind, remove and discard the sprigs and rind. Transfer 2 cups of the soup to a stand blender and purée until smooth. Stir the purée back into the soup. (Alternatively, use an immersion blender to purée some of the soup directly in the slow cooker). Add the zucchini, cover, and cook until the zucchini is tender, about 30 minutes. Meanwhile, make the croutons.
Make the croutons: Arrange a rack in the middle of the oven and heat to 400°F. Toss the bread, olive oil, salt, and pepper together in a large bowl. Transfer to a rimmed baking sheet, arrange into a single layer, and scatter the rosemary pieces over top. Bake until the croutons are golden-brown and crisp, 12 to 15 minutes.
Taste and season the soup with salt and pepper as needed. To serve, divide the soup among warm bowls. Top with a handful of croutons and a sprinkling of chopped parsley. Serve the red pepper flakes on the side.
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Quick Tip: Blending a small amount of the soup helps thicken it up nicely. If using an immersion blender, a few quick pulses in the pot should do the trick. Otherwise, purée a couple cups of soup in a blender until smooth and then stir back into the soup.
Thanks again to The Kitchn for this amazing recipe.
