Minestrone Soup


Minestrone Soup

Preparation time: 20 minutes

Cooking time: Low 8 hours

Yield: 6 servings

3 tablespoons olive oil          

1 medium onion, chopped                                   

1 tablespoon dried Italian seasoning     

2 cans (14.5 ounces) Italian flavored tomatoes      

1 cup finely diced carrots           

1 cup finely diced celery 

1 cup finely diced zucchini         

1 can cut green beans

1 cup peeled and finely diced potatoes

1 tablespoon salt

3 cloves garlic, minced

1/2 teaspoon freshly ground black pepper

8 cups water

1 can (19 ounces) red kidney beans, drained and rinsed under cold water

1 1/2 cups uncooked ditalini (small, tube-shaped pasta)

1/3 cup freshly grated Parmesan or Romano Cheese            

                          

1Spray a 6-quart slow cooker with vegetable oil cooking spray.

2Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery, and zucchini and cook for 5 minutes.

3 Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper, and water. Stir to combine.

4 Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender.

5 Stir in the cheese and serve immediately.

 

Per serving: Calories 297 (From Fat 27); Fat 10g (Saturated 2g); Cholesterol 4mg; Sodium 1770mg; Carbohydrate 42g (Dietary Fiber 9g); Protein 12g.

*I add cooked pork chunk and kielbasa sausage to this and it came out great. Next time I make it I plan on adding some canned minced clams to it instead.

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7 Comments

  1. This sounds awesome JAM. I was thinking along the lines of what meat would be good and then saw you added pork. That’s what I would have chosen to add also. I think I’ll make this tomorrow. Thanks. I love sharing recipes.

    Reply
  2. Joy ~ I hope you like it! I freeze some of the leftovers, that way I have some for my lunches later on.

    Reply
  3. My favorite soups are chicken tortilla and vegetable minestrone soup! I like to add garbanzo beans in my recipe. I also add some mild Italian sausage for those who want some meat in it! Your recipe sounds delicious! Do not forget the garlic bread!

    Reply
  4. Sounds delicious. I’d leave out the kidney beans (since I don’t like those, LOL) and replace them with a bean I do like. I may have to try this. I always like a new soup recipe.

    Reply
    • That’s why I love recipes like this you can tweak it to your own taste! I think the original recipe I found for this called for 1/2 a cup of shredded red cabbage. Yuk!

      Reply
  5. That looks like a wonderful soup. I booked marked it and will give it a try perfect weather for it cold and crisp outside. Thanks for posting the recipe

    Reply

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