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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Minestrone Soup Recipe

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This recipe for Minestrone Soup is from THYME TO COOK, 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:  
6 1/2 cups low-sodium vegetable stock, then more as desired
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
4 cloves garlic, minced
2 tsp dried basil*
1 tsp dried oregano
3/4 tsp dried rosemary, crushed
1/2 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
1 can Italian green beans
1 1/3 cups small or medium shell pasta
2 cups packed chopped fresh spinach
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
3 Tbsp chopped fresh parsley

Finely shredded parmesan or romano cheese, for serving
Directions:
Directions:
Slow Cooker Method: Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary to a 6 or 7-quart slow cooker.
Season with salt and pepper to taste and cook on low heat 7 - 8 hours or high 3 1/2 - 4 hours. Stir in zucchini, pasta, green beans, and cook on high heat for an additional 20 - 30 minutes or until pasta is tender. Stir in spinach, kidney beans, and cannellini beans, and parsley and cook for several minutes until heated through. Stir in more vegetable broth to thin as desired. Serve warm topped with Romano cheese.

 

 

 

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