slow cooker minestrone

i know what you're thinking: hey kate, why is your soup purple? because i used purple cabbage. which dyed everything - except for the carrots - purple. even the green beans had a tinge of purple.

but don't let the look fool you: this soup packs a good punch of flavor. especially for a simple vegetable soup.

slow cooker minestrone
adapted from 10th kitchen
serves 6-8

1/4 cup olive oil
1 small onion, diced
1 pound fresh zucchini, diced (3 or 4 small zucchinis)
2 stalks celery, diced
2 carrots, diced
2 medium potatoes, diced
1/4 pound fresh green beans, cut into 1 inch pieces
1/2 head fresh cabbage, shredded
6 cups chicken broth
15 ounces canned stewed tomatoes
15 ounce can cannellini beans, rinsed and drained
1 cup dried small shells or other soup size pasta
fresh grated parmesan cheese for serving 
  1. turn slow cooker on high and heat the olive oil and onion while you prepare the other ingredients. 
  2. add all ingredients but the cannelini beans to the crock pot. cover and cook on low for 8 to 10 hours or high for 3 to 4 hours. 
  3. season with salt and pepper. add the beans and pasta, stir to combine, and cook for an additional 20 to 30 minutes, or until the pasta is tender.
  4. serve with fresh grated parmesan cheese.

1 comment:

  1. Nice recipe and healthy too, yum. Colours don't put me off so long as it tastes good!

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.


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