1 cup dried medium-size white beans, rinsed and picked over
6 tbsp extra-virgin olive oil
2 onions, chopped fine
4 carrots, peeled and cut into 1/2 inch pieces
8 garlic cloves, minced
1 (28 oz) can whole tomatoes
8 cups low-sodium chicken broth
3 cups water
2 cups loosely packed basil leaves, chopped
1 tsp dried oregano
1/4 tsp red pepper flakes
2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
1 bunch Swiss chard, stemmed, leaves chopped
1/2 cup small soup pasta
Salt & pepper
Instructions
Bring beans and enough water to cover by 1 inch to low boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 mins. Drain beans and transfer to a slow cooker.
Heat 3 tbsp oil in Dutch oven over medium heat until shimmering. Add onions and carrots and cook until softened, about 5 mins. Stir in garlic and cook until fragrant, about 30 secs. Add tomatoes and cook until pan is nearly dry, 5-7 mins. Stir in broth, water, 1/2 cup basil, oregano, and pepper flakes and bring to boil; transfer to slow cooker. Cover and cook on low until beans are tender, 6-7 hours.
Stir zucchini, chard and pasta into slow cooker and cook, covered, on high until pasta is tender, 20-30 mins. Stir in remaining basil and remaining oil. Season with salt and pepper. Serve.
Originally Submitted
9/20/2010
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