Minestrone With Parmigiano-Reggiano

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READY IN: 9hrs
Recipe by ratherbeswimmin

In ' Slow Cooker' by Diane Phillips

Ingredients Nutrition


  1. Heat oil in a large skillet over med-high heat; add the garlic, onion, carrots, celery, and rosemary; saute until the vegetables begin to soften, 4-5 minutes.
  2. Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
  3. Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker; add in the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  5. Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
  6. Serve the soup garnished with the grated Parmigiano-Reggiano cheese.

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