It’s good to try something new from time to another! It keeps your table variant and entertaining. This slow cooker minestrone is perfect for that little change, it’s very easy to make and it tastes like heaven. See how it’s made and give it a try.
Slow Cooker Minestrone
You’ll Need
4 cup(s) canned chicken broth
14 1/2 oz canned diced tomatoes, with basil, garlic and oregano
1 pound(s) uncooked Yukon gold potato(es), peeled, diced
1 medium uncooked zucchini, quartered lengthwise, sliced 3/4-in thick
19 oz canned cannellini beans, rinsed and drained
1 1/2 cup(s) uncooked string beans, cut in 1-in lengths
1 medium uncooked leek(s), chopped (light green and white part only)
1 large uncooked carrot(s), diced
1 rib(s) (medium) uncooked celery, diced
1/4 tsp black pepper, freshly ground (or more to taste)
2 Tbsp olive oil, extra-virgin
1/2 tsp table salt, or to taste
3 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested
How To
In a 4-quart or larger slow cooker, mix together the broth, tomatoes, potatoes, zucchini, cannellini beans, string beans, leek, carrot celery and pepper. Cook covered on low for about 6 hours.
Add in oil, salt and cheese just before serving. You can garnish with fresh basil if you like.
Smartpoints : 5
Simple, easy and flavory! This minestrone is ridiculously delicious, it doesn’t take time at all to prepare. You can mix everything up in the morning, and let it cook slowly for lunch! Give it a try, you won’t regret the flavors!
