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Recipes Ethnic Cuisine Italian
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| Servings: | 6 |
| Author Notes: |
Minestrone is as Italian as pizza. Made with a wide variety of vegetables -- our version includes eight different kinds -- this Italian classic is also fragrant with herbs and grated cheese. Cooking the vegetables first adds depth to the flavor of this soup. However, if preparation time is an issue, eliminate Step 2, and proceed with Step 3, adding the vegetables raw. |
| Ingredients: |
3 tablespoons olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 tablespoon dried Italian seasoning 1 can (14.5 ounces) basil, oregano, and garlic-flavored diced tomatoes 1 cup finely diced carrots 1 cup finely diced celery 1 cup finely diced zucchini 1 cup string beans, cut into 1/2-inch pieces 2 cups shredded cabbage 1 cup peeled and finely diced potatoes 1 tablespoon salt 1/2 teaspoon finely ground black pepper 8 cups water 1 can (19 ounces) red kidney beans, drained and rinsed under cold water 1 1/2 cups ditalini (small tube shaped pasta) 1/2 cup freshly grated Parmesan or Pecorino Romano cheese |
| Instructions: |
Preparation Time: 20 Minutes Cooking Time: Low 8 Hours 1. Lightly spray a 6-quart slow cooker with vegetable oil cooking spray. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery, and zucchini and cook for 5 minutes. 3. Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper, and water. Stir to combine. 4. Cover and cook on low for 8 hours. Add th kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender. 5. Stir in the cheese and serve immediately. Nutritional Information Per Serving: 297 Calories (27 From Fat); 10 g Fat ( 2 g Saturated); 4 mg Cholesterol; 1770 mg Sodium; 42 g Carbohydrate; 9 g Dietary Fiber; 12 g Protein. |
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