Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots and celery and cook for another 5 minutes.
3. Transfer the vegetables to a slow cooker.
4. Add the diced tomatoes, vegetable broth, kidney beans, cannellini beans, pasta, oregano, basil, salt, and pepper to the slow cooker. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Stir in the chopped spinach and Parmesan cheese. Cook for an additional 5-10 minutes, until the spinach is wilted and the cheese is melted.
7. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 6g
Carbohydrates: 38g
Protein: 13g
Fiber: 9g
Substitutions for ingredients:
- You can use any type of beans you like, such as navy beans or black beans.
- You can use any type of small pasta, such as orzo or mini shells.
- You can use chicken broth instead of vegetable broth if you prefer.
Variations:
- Add cooked ground beef or Italian sausage for a meaty version.
- Add other vegetables, such as zucchini or bell peppers.
- Use different herbs and spices, such as thyme or red pepper flakes.
Tips and tricks:
- If you're short on time, you can sauté the vegetables the night before and refrigerate them until you're ready to add them to the slow cooker.
- If the soup is too thick, add more broth or water to thin it out.
- If you prefer a smoother soup, use an immersion blender to puree some of the vegetables before adding the pasta and spinach.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of Parmesan cheese on top.
Garnishes:
Sprinkle with chopped fresh parsley or basil.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, let it cook for an additional 30 minutes with the lid off to allow some of the liquid to evaporate.
- If the pasta is too mushy, add it to the slow cooker during the last hour of cooking.
Food safety advice:
Make sure the soup reaches an internal temperature of 165°F before serving.
Food history:
Minestrone soup is a traditional Italian soup that dates back to the Roman Empire. It typically includes a variety of vegetables, beans, and pasta.
Flavor profiles:
This soup is hearty and comforting, with a savory broth, tender vegetables, and a hint of Parmesan cheese.
Serving suggestions:
Serve the soup with a side of crusty bread for dipping into the broth.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Herby, Rich, Hearty, Vegetable, Vegetable-Forward