It’s 50 degrees and raining so minestrone soup was the perfect thing for dinner this evening. It’s packed with veggies and flavor. This recipe is from Gina’s Skinny Recipes with a few adjustments. It makes a lot and it freezes really well for leftovers.
- 1 (15 oz) can white beans, drained, rinsed (cannellini or navy) or 2 cups cooked beans
- 4 cups vegetable broth
- 1 (28 oz) can diced tomatoes (here are instructions to make your own)
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3/4 onion, chopped
- 2-3 garlic cloves, minced
- 1 fresh rosemary sprig or 1 tsp dried rosemary
- 2 bay leaves
- 3 tablespoons chopped fresh basil
- 1/4 cup chopped fresh Italian parsley leaves (I used Litehouse freeze-dried parsley)
- 1 tablespoon oregano
- salt and fresh pepper
- 1 oz chunk Parmesan cheese rind (I used the whole rind from one package of parmesan cheese)
- 1 medium zucchini, chopped
- 2 cups chopped fresh or frozen (defrosted) spinach, kale or swiss chard (or a mix of each)
- 2 cups cooked small pasta like ditalini or elbows (al dente)
- extra parmesan cheese to top
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach (and/or kale or swiss chard). Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.
Next time I make this I’m going to add 1 cup of kidney beans and add it in when I add the noodles.