Name: Minestrone
Prep time: PTM
Cook time: PTM
Yield: 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

Minestrone

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 onionchopped
3-4cloves garlicminced
2 carrotsquartered and sliced
1bunch broccolini or broccoli florets1-2 cups, chopped
110 oz bag sliced mushrooms
2cups, packed chopped kale
1 1/2-2cups shredded frozen potatoes
1medium-large zucchiniquartered and sliced
2cans white beanse.g., great northern, cannellini or garbanzo
1can diced tomatoesI prefer fire roasted
1can crushed tomatoes
7-8 cups water or veg broth
1/4-1/2cup red wine
1tsp dried basil
1tsp dried oregano
1cup small rice pasta, drye.g., small shells
salt and pepper to taste

Instructions

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.
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.
30-40 minutes before serving, add chopped kale and zucchini and herbs. Stir and recover.
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)