Minestrone is easy to make, and there are a ton of recipes out there with different ingredients.  I don’t know that there’s anything spectacularly different about this one but I love it, and wanted to put it out there.  Feel free to play around with the types of veggies and amounts.  The basil pesto topping is a MUST!  You can find that recipe in Recipes on this site, or in the Forks Over Knives Cookbook.

Minestrone

Votes: 5 Rating: 4.4 You: Rate this recipe!

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This minestrone is packed with hearty veggies and is delicious topped with basil pesto (see in Recipes). This recipe is for a crock pot preparation but the meal can be made on the stove as well. I like to use a combination of garbanzo and cannellini beans. Add the dried herbs towards the end of cooking time, and rub them between your fingers. This helps release volatile oils and increase the herb's flavor.

• CourseEntrée

Servings

6-8

Servings 6-8

Minestrone Votes: 5 Rating: 4.4 You: Rate this recipe! Print Recipe This minestrone is packed with hearty veggies and is delicious topped with basil pesto (see in Recipes). This recipe is for a crock pot preparation but the meal can be made on the stove as well. I like to use a combination of garbanzo and cannellini beans. Add the dried herbs towards the end of cooking time, and rub them between your fingers. This helps release volatile oils and increase the herb's flavor. CourseEntrée Servings 6-8 Servings 6-8

Ingredients

• 1 onion chopped
• 3-4 cloves garlic minced
• 2 carrots quartered and sliced
• 1 bunch broccolini or broccoli florets 1-2 cups, chopped
• 1 10 oz bag sliced mushrooms
• 2 cups, packed chopped kale
• 1 1/2-2 cups shredded frozen potatoes
• 1 medium-large zucchini quartered and sliced
• 2 cans white beans e.g., great northern, cannellini or garbanzo
• 1 can diced tomatoes I prefer fire roasted
• 1 can crushed tomatoes
• 7-8 cups water or veg broth
• 1/4-1/2 cup red wine
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 cup small rice pasta, dry e.g., small shells
• salt and pepper to taste

Servings:

Units:MetricUS Imperial

Instructions

1. Sauté onion in a dry skillet. As it begins to brown and stick, add 1 TBS water. Repeat process several times until onion is soft. Transfer to crock pot.
2. To crock pot, add garlic and other vegetables (except kale and zucchini), beans, tomatoes, wine and water and/or broth. Stir to combine and cook on low 6-8 hours.
3. 30-40 minutes before serving, add chopped kale and zucchini and herbs. Stir and recover.
4. Meanwhile, cook pasta according to package instructions and add to soup just prior to serving, along with salt and pepper to taste. Top each serving with basil pesto. (see in Recipes)

   

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