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Slow Cooker Summer Minestrone

  • ACTIVE: 40 MIN


  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.