The quantities given below goes well for our taste.
Slow Cooker Vegetarian Minestrone
Gazpacho truly is a dish best served cold.
Recipe Summary Slow Cooker Vegetarian Minestrone
Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.Ingredients | Best Vegetarian Soup Recipes Nyt
6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
Âľ teaspoon dried thyme
ÂĽ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
ÂĽ cup finely grated Parmesan cheese, or more to taste
Directions
Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
One 10-ounce package of spinach (thawed and squeezed dry) can be substituted for the fresh leaves. Substitute a can of cannellini beans (white kidney beans) if you'd like.
Info | Best Vegetarian Soup Recipes Nyt
prep:
20 mins
cook:
6 hrs 15 mins
total:
6 hrs 35 mins
Servings:
8
Yield:
8 servings
TAG : Slow Cooker Vegetarian Minestrone
Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Minestrone,
