teri's minestrone
I've been kicking this recipe around in my head for some time now, now that the weather is cooler, I Decided I needed to put my pen to pot so to speak and finally make some. I researched by first buying the canned varieties at the grocery (burned my tummy) then I went to a few Italian restaurants that I knew. and they were much better finally I came up with a recipe of my own and made it. It is so YUMMY! My boyfriend and his son both went back for seconds. I served it with a salad and garlic cheese toast. I also like to make my own Veggie broth that I used in this as well.
yield
serving(s)
prep time
30 Min
cook time
6 Hr 40 Min
method
Slow Cooker Crock Pot
Ingredients For teri's minestrone
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1 mdonion diced
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2carrots peeled and diced
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4celery stalks diced
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5 clovegarlic grated
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2 cgreen beans trimmed and cut into1/2in. pieces
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1 canred kidney beans 15oz. drained and rinsed
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1 cancannelli beans 15oz drained and rinsed
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1 cantomatoes diced in juice
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32 ozvegtable broth
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32 ozchicken broth
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2bay leaves, dried
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1 tsporegano, dried
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1/2 tsprosemary, dried
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1 tspbasil, dried
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1 pinchred pepper flakes
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2 smzucchini diced
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2 cpasta of choice
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1 cparmesan cheese shredded
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1salt and pepper
How To Make teri's minestrone
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1Combine onions, carrots, celery, garlic, green beans, tomatoes, beans and Broths in to a slow cooker. Add the bay leaves, oregano, basil, rosemary and red pepper flakes.( note do not rub your eyes after adding the red pepper flakes) Cover and cook on low fir 6-8 hrs. 3-4 hrs on high
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230 to 40 mins before soup is done add the zucchini, pasta and spinach.(I waited about 40mins) season to taste with salt and pepper.
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3Remove Bay leaves.. Ladle into bowls , garnish with parmesan cheese if desired
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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