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Slow Cooker Minestrone

Photo Credit
Elena Veselova/shutterstock
The Editors
Yield
6 servings
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Cook
Slow Cook
Sources
The Nine Seasons Cookbook
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The name of this soup is rooted in the Latin word, minestrare, “to serve.” Tradition holds that in the days before inns, travelers in Italy stopped at monasteries, where they were assured a bowl of hearty vegetable soup and a night’s lodging. The ingredients in the soup varied from region to region.

Try out our slow cooker version that will be waiting for you after you come in from the cold.

Ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup peeled and diced potato
1/2 cup chopped celery
1/2 cup diced carrot
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups beef stock
1 can (16 ounces) tomatoes, with liquid
1 can (20 ounces) cannellini beans
1/2 cup dry red wine
1 cup raw macaroni (elbow or ditali)
Parmesan cheese, for serving
Instructions
  1. Combine all ingredients, except the macaroni and Parmesan, in a slow cooker. Cover and cook on low for 6 to 7 hours. 
  2. Turn the heat to high, add the macaroni and cook for 30 minutes, or until the macaroni is just tender. 
  3. Sprinkle with Parmesan just before serving. 

Note: Substitute red kidney beans or chickpeas for the cannellini.

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

521 (not verified)

11 years 10 months ago

This sounds good. My late Mother - In - Law made the best minestrone. I'll have to try this soon.