Slow Cooker Minestrone Soup Recipe
This recipe for minestrone soup works well in a slow cooker. There are many variations on Minestrone soup you should feel free to use whatever ingredients happen to be at hand. Common variations include the varieties of beans and pasta, and even the soup base itself. Here we use a beef base.
Ingredients for Minestrone soup:
Ingredients (first set): 1 lb Beef - Stew meat or similar, cut into small cubes 2 cans Diced Tomatoes (14.5 oz) 4 cups Water 2 cups Beef broth (or water mixed with beef base) 1 medium Onion cut into pieces 2 tsp Dried basil 2 tsp Thyme 2 tsp Black pepper Ingredients (second set): 1/2 lb Pasta (elbow macaroni or pene or other of your choice) 1 can Red kidney beans (approx 16 oz) drained 1 can Garbanzo beans (approx 16 oz) drained
Toss the first set of ingredites for the Minestrone soup into your slow cooker, stir, and cook on low heat for 8 hours.
Add the second set of ingredients and cook on high for 1 hour. It is important NOT to add the second batch of ingredeints at the start of the cooking process or you will end up with minestrone paste instead of minestrone soup. If using dry beans instead of canned beans, it is important that you the beans be prepared (soaked and or simmered as needed depending on the variety of bean) and drained before you add the to the minestrone soup, or they will be too hard.
Serve the Minestrone soup, possibly with sprinkled parmesan.
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