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Slow Cooker Minestrone

October 1, 2016

After eating the same dish 3 (maybe 4) times, I’m usually done. I don’t want to eat it again for at least a little while. But when I made this soup last week, I ate it for lunch every day and wanted another batch as soon as it was done. So, I made more today. I hope I’m not tired of it by tomorrow :).


1 onion, minced

4 garlic cloves, minced

1 Tbsp olive oil

1/2 tsp dried oregano (or 1 1/2 tsp fresh)

1/8 tsp red pepper flakes

6 cups low-sodium chicken broth

15 oz. can tomato sauce

1 cup dried beans (great Northern, cannelloni, or another type that you like), salt soaked and rinsed

2 carrots, peeled and cut into 1/2 inch pieces

1 zucchini, quartered lengthwise and sliced 1/4 inch thick

1 bunch swiss chard, stems removed and leaves sliced 1/2 inch wide

1/2 cup small pasta shape

1/2 cup fresh basil, sliced

fresh grated parmesan cheese and extra-virgin olive oil, for serving

Start by soaking the dried beans. Dissolve 1 Tbsp salt in 2 quarts water. Add the beans and let soak overnight. Rinse and drain. (If you need them faster, you can use 1 quart boiling water and 1 1/2 Tbsp salt. Add the beans and let them soak at room temperature for 1 hour.)

Combine the onion, garlic, oil, oregano and red pepper flakes in a bowl. Microwave, stirring occasionally until onion is softened, about 5 min. Add to the slow cooker along with the tomato sauce, broth, beans, and carrots. Cook until the beans are tender, 9-11 hours on low or 5-7 hours on high. Add the zucchini, chard and pasta and cook covered on high for 20-30 min. (I prefer to cook the pasta separately and just add some to each bowl so that it doesn’t get soggy in leftover soup). Add basil and top each bowl with parmesan and olive oil.

(Recipe adapted from America’s Test Kitchen’s Slow Cooker Revolution)


From → Soups

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