My F&W
quick save (...)

Slow Cooker Summer Minestrone

  • ACTIVE: 40 MIN
  • TOTAL TIME: 11 HRS 40 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  1. 1 1/2 cups dried cannellini beans, soaked overnight and drained
  2. 2 quarts water
  3. One 1/2-inch-thick slice of pancetta
  4. 1 pound green cabbage, coarsely chopped (6 cups)
  5. 4 medium carrots, cut into 1/2-inch dice
  6. 3 large celery ribs, cut into 1/2-inch dice
  7. 1 large red onion, coarsely chopped
  8. 6 garlic cloves, coarsely chopped
  9. 2 bay leaves
  10. 3 medium zucchini, cut into 1-inch pieces
  11. 1/2 pound green beans, cut into 1-inch lengths
  12. 2 large plum tomatoes, coarsely chopped
  13. 1/4 cup tomato paste
  14. 1 cup chopped basil
  15. 1/2 cup chopped parsley
  16. Salt and freshly ground black pepper
  17. Warm cooked small pasta, such as elbows or shells
  18. Freshly grated pecorino romano cheese and extra-virgin olive oil, for serving
  1. In a large slow cooker, combine the beans and water, cover and cook on high for 3 hours. Add the pancetta, cabbage, carrots, celery, onion, garlic and bay leaves and cook for 6 hours. Discard the bay leaves. Chop the pancetta and return it to the soup.
  2. Add the zucchini, green beans, tomatoes and tomato paste and cook on low for 2 hours. Stir in the basil and parsley and season the minestrone with salt and pepper.
  3. Spoon the cooked pasta into 8 bowls and ladle the soup on top. Pass grated cheese and olive oil at the table.
Make Ahead The minestrone can be refrigerated for up to 3 days. Reheat gently.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.