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Minestrone Soup Recipe

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This recipe for Minestrone Soup is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. reduced-sodium vegetable or chicken broth
1 (28 oz.) can diced tomatoes
1 (15 oz.) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 c. onion, chopped
1 t. dried thyme
1/2 t. dried sage
2 bay leaves
salt and ground black pepper
2 c. cooked ditalini pasta
1 medium zucchini, chopped
2 c. coarsely chopped fresh or frozen spinach, defrosted
4 tbsp. grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
Directions:
Directions:
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 t. each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

 

 

 

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