Description
A hearty vegetable minestrone featuring the aromatic combination of fresh rosemary and garlic, slow-cooked for maximum flavor and tenderness.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 medium zucchini, diced
- 1 cup small pasta (ditalini or shells)
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a pan over medium heat and sauté onion, carrots, and celery for 5 minutes.
- Stir in minced garlic and fresh rosemary, cooking for 1 minute until fragrant.
- Transfer the sautéed mixture to the slow cooker.
- Add diced tomatoes, vegetable broth, and both types of rinsed beans to the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Stir in the diced zucchini during the final 45 minutes of cooking.
- While the soup finishes, cook the pasta in a separate pot of boiling water until al dente, then drain.
- Turn off the slow cooker, stir in the fresh baby spinach until wilted, and fold in the cooked pasta.
- Serve hot, topped with grated Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-inspired