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"The belly rules the mind."--Spanish Proverb

Slow Cooker Pesto Minestrone Recipe

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This recipe for Slow Cooker Pesto Minestrone is from The brigan 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:  
2 Carrots, chopped
2 leeks, white and light green parts halved lengthwise, sliced and rinsed
2 russet potatoes, peeled and cut into 1 inch chunks
2 Tbls olive oil
1 15 oz can diced tomatos
1/4 cup grated parmesan cheese plus 1 small rind
3 Tbls pesto, plus more for topping
salt and pepper
1 15 oz can kidney beans, drained and rinsed
1 cup ditalini pasta, or any soup pasta
4 slices rosemary focaccia bread
Directions:
Directions:
Toss carrots, leeks, potatoes with olive oil in a slow cooker. Add 5 cups water, tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt, and a few grinds of pepper. Cover and cook on high until vegetables are tender 6-8 hrs. (seems like a long time to me).
Uncover and stir in beans and pasta. Cover and continue cooking on high until pasta is al dente, about 15 minutes. Remove rind and stir in remaining 1 tablespoon pesto and season with salt and pepper.
Top each with more pesto and serve with bread.

 

 

 

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