Recipe by FoodieFinn
The easiest and most delicious minestrone you can have! I saw it on a cooking show and it is one of Sandi Richards best recipes. Its awesome done in a crock pot..and I recommend some garlic bread to go with.
Top Review by MacyLee36
Overall decent. I think the amounts for the ingredients were way off. There was no way I was going to fit 4 liters of water PLUS everything else into my 5 qt crock-pot. They don't get too much bigger than that. So I adjusted several of the amounts. The taste was a little bland and I felt there was too much onion even though I used a medium instead of a large.
- 1 teaspoon vegetable oil
- 1 large onion
- 2 stalks celery
- 2 carrots
- 2 teaspoons minced garlic cloves
- 900 ml low sodium vegetable broth
- 398 ml diced tomatoes
- 540 ml mixed beans, canned
- 2 tablespoons tomato paste
- 2 teaspoons italian seasoning
- 1⁄8 teaspoon fresh black pepper
- 1⁄4 cup parmigiano-reggiano cheese, grated
- 1⁄4 cup basil pesto (from a jar)
- 4 liters water
- 2 cups macaroni
Directions See How It's Made
- Take out equipment and ingredients.
- In the morning:.
- Heat oil in a large stove-top pot at med-high. You can also omit the oil and prepare this soup in a slow cooker on low 6-8 hours.
- Finely chop onion adding to pot as you cut.
- Slice celery and carrots thinly and add to pot as you cut.
- Add garlic.
- Gradually add vegetable stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
- Cover with lid and simmer on low heat until dinner.
- When you get home for dinner:.
- Preheat oven to 350 degrees F. Fill a large stove-top pot with water and bring to a boil for macaroni.
- Add macaroni to boiling water. Cook according to directions on box. Drain.
- Serve macaroni in the bottom of each bowl and pour hot soup on top.
- Serve with crostini rubbed with a garlic clove, and how about a nice glass of Cape Jaffa Siberian shiraz to go with that? Enjoy!