Slow cook this bright, lively minestrone
Creating anything garden-fresh in a slow cooker is a tall order, but we were willing to try to beat the odds and develop a recipe for a bright, lively tasting minestrone.
The base of our soup would be our broth and after microwaving the aromatics we added broth and canned tomato sauce along with carrots and dried beans — both of which could sustain a long stay in a slow cooker. Sliced zucchini and chopped chard were added during the last 20 minutes of cooking and the precooked pasta was stirred in at the end.
Garden Minestrone
Makes 6 to 8 servings
1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon plus
1 teaspoon extra-virgin olive oil, plus extra for serving
1 1⁄2 tsp minced fresh oregano or
1⁄2 tsp dried
1⁄8 tsp red pepper flakes
8 cups chicken or vegetable broth
1 (15-ounce) can tomato sauce 1 cup dried great Northern or cannellini beans, picked over and rinsed
2 carrots, peeled and cut into
1⁄2-inch pieces 1⁄2 cup small pasta, such as ditalini, tubettini, or elbow macaroni
Salt and pepper 1 zucchini, quartered lengthwise and sliced 1⁄4 inch thick
8 ounces Swiss chard, stemmed and sliced 1⁄2 inch thick
1⁄2 cup chopped fresh basil Grated Parmesan cheese
Start to finish: 8 to 10 hours on high; slow cooker size: 4 to 7 quarts
Microwave onion, garlic, 1 tablespoon oil, oregano and pepper flakes in bowl, stirring occasionally, until onion is softened, about five minutes; transfer to slow cooker. Stir in broth, tomato sauce, beans and carrots. Cover and cook until beans are tender, eight to 10 hours on high.
Meanwhile, bring 2 quarts water to boil in large saucepan. Add pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain pasta, rinse with cold water, then toss with remaining 1 teaspoon oil in bowl; set aside.
Stir zucchini and chard into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in pasta and let sit until heated through, about five minutes. Stir in basil and season with salt and pepper to taste. Serve, passing Parmesan and extra oil separately.
Per serving: 224 calories (46 calories or 20 per cent from fat); 5 grams fat (1 g saturated); 1 milligram cholesterol; 601 mg sodium; 34 g carbohydrate; 6 g fibre; 5 g sugar; 11 g protein.