Slow-cooker Minestrone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T. olive oil3 leeks, white part only, cleaned and thinly sliced4 stalks celery, cut int 1/2 inch cubes4 med. carrots, cut into 1/2 inch cubes2 med. potatoes, peeled and shredded4 c. shredded cabbage2 spriggs fresh rosemary2 cloves garlic, minced1/2 t. black pepper1-28 oz can tomatoes6 c. chicken or veggie broth1 can white kidney beans1 zucchini, cut into 1/2 inch cubes1/2 c. green beans, cut in 1 inch lengths
Makes 8 servings
1. Heat oil in skillet over medium heat. Add leeks, celery, carrots, potatoes, and cabbage and stir to combine. Reduce heat to low, cover and cook 10 minutes, or until veggies are softened.
2. Increase heat to medium. Add rosemary, garlic, and pepper adn cook, stirring, for 1 minute. Add tomatoes and juice, breaking up with a spoon, and bring to a boil. Transfer to slow cooker stoneware. Add chicken (or veggie) stock and white kidney beans and stir well to combine.
3. Cover and cook on low for 8-10 hours or high for 4-5 hours.
4. Add sweated zucchini and green beans (I don't always sweat the zucchini, so don't sweat it! :) ). Cover and cook on high for 20 minutes, or until veggies are tender.
5. (OPTIONAL--add calories if you do this). Make Crostini: Preheat broiler. Brush 8 baguette slices with garlic-infused olive oil mixture (I've used garlic powder mixed w/ olive oil and it tasted great). Toast under broiler until brown, turn and toast other side.
6. When ready to serve, place crostini in bottom of individual bowls, ladle soup over adn lace liberally with Parmesan cheese (or, just enjoy the soup on its own). (NOTE: add calories, etc. for crostini and/or parmesan).
Number of Servings: 8
Recipe submitted by SparkPeople user MPLSWOMAN.
1. Heat oil in skillet over medium heat. Add leeks, celery, carrots, potatoes, and cabbage and stir to combine. Reduce heat to low, cover and cook 10 minutes, or until veggies are softened.
2. Increase heat to medium. Add rosemary, garlic, and pepper adn cook, stirring, for 1 minute. Add tomatoes and juice, breaking up with a spoon, and bring to a boil. Transfer to slow cooker stoneware. Add chicken (or veggie) stock and white kidney beans and stir well to combine.
3. Cover and cook on low for 8-10 hours or high for 4-5 hours.
4. Add sweated zucchini and green beans (I don't always sweat the zucchini, so don't sweat it! :) ). Cover and cook on high for 20 minutes, or until veggies are tender.
5. (OPTIONAL--add calories if you do this). Make Crostini: Preheat broiler. Brush 8 baguette slices with garlic-infused olive oil mixture (I've used garlic powder mixed w/ olive oil and it tasted great). Toast under broiler until brown, turn and toast other side.
6. When ready to serve, place crostini in bottom of individual bowls, ladle soup over adn lace liberally with Parmesan cheese (or, just enjoy the soup on its own). (NOTE: add calories, etc. for crostini and/or parmesan).
Number of Servings: 8
Recipe submitted by SparkPeople user MPLSWOMAN.
Nutritional Info Amount Per Serving
- Calories: 181.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 547.7 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 7.1 g
- Protein: 8.6 g
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