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Recipe Summary

active:
40 mins
total:
11 hrs 40 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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