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Slow Cooker Summer Minestrone

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  • Total Time:
  • Servings: 8

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  • 1 1/2 cups dried cannellini beans, soaked overnight and drained
  • 2 quarts water
  • One 1/2-inch-thick slice of pancetta
  • 1 pound green cabbage, coarsely chopped (6 cups)
  • 4 medium carrots, cut into 1/2-inch dice
  • 3 large celery ribs, cut into 1/2-inch dice
  • 1 large red onion, coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 2 bay leaves
  • 3 medium zucchini, cut into 1-inch pieces
  • 1/2 pound green beans, cut into 1-inch lengths
  • 2 large plum tomatoes, coarsely chopped
  • 1/4 cup tomato paste
  • 1 cup chopped basil
  • 1/2 cup chopped parsley
  • Salt and freshly ground black pepper
  • Warm cooked small pasta, such as elbows or shells
  • 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.

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