Name: Slow Cooker Summer Minestrone
Total time: 11 h 40 min
Yield: 8
Ingredients: 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

Step 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.

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Step 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.
Step 3

Spoon the cooked pasta into 8 bowls and ladle the soup on top. Pass grated cheese and olive oil at the table.

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Slow Cooker Summer Minestrone

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