Garden Minestrone
(from kylerhea’s recipe box)
I used Navy beans, and about 8 small carrots, and farfelini. I used Progresso Chicken broth, not low-sodium, and did not need any salt and pepper.
From the slow-cooker book
Source: America's Test Kitchen
Categories: Faves, September2011, beans, crockpot, italian, pasta, soups
Ingredients
- 1 onion, minced
- 4 cloves garlic,minced
- 1 Tbs EVOO, plus extra for serving
- 1/2 tsp dried oregano
- 1/8 tsp red pepper flakes
- 6 cups low-sodium chicken broth
- 1 (15 oz) can tomato sauce
- 1 cup dried Great Northern or Cannelini beans (picked over and soaked overnight)
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 zucchini (8 oz), quartered lengthwise, and cut into 1/4 inch slices
- 8 oz Swiss chard, stemmed and leaves sliced 1/2 inch thick
- 1 cup small pasta, such as ditalini, tubettini, or mini elbows
- 1/2 cup minced fresh basil
- Salt and pepper
- Parmesan cheese for serving
Directions
-
Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
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Stir broth, tomato sauce, soaked beans, and carrots into slow cooker. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
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Stir in zucchini, chard, and pasta, cover and cook on high until vegetables and pasta are tender, 20-30 minutes. Stir in basil, salt & pepper to taste. and serve with Parmesan cheese and extra olive oil.