Slow-Cooker Minestrone

Recipe created by SheKnows on Dec 14, 2008
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Prep: 20 min
Cook Time: 6 hr
Total: 6 hr 20 min
Serving: 6

You will need a slow cookerÂ—also known as a crockery potÂ—with 5 to 6 quart capacity for this chunky soup. A hearty bowl of vegetable-rich minestrone on a cool autumn afternoon or snowy evening in winter will warm your body and soothe your soul, especially after a long day or a hard workout.

Ingredients

2 carrots, sliced on the diagonal (about 1 cup)
2 celery stalks, sliced on the diagonal (about 1 cup)
Â½ cup frozen peas
1 (8 ounce) sweet potato, diced (about 1 cup)
1 (28 ounce) can roasted tomatoes or Italian plum tomatoes, cut up
1 (15 ounce) can great northern beans, rinsed, drained
3 cups reduced sodium chicken broth
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 tablespoon fennel seeds, crushed
Pinch of cayenne
Pinch salt
1 pound escarole or spinach, washed, patted dry, chopped (about 3 cups)
4 ounces dry small shell pasta (about 1 Â¼ cup)
Â½ cup scallions, green and white parts chopped
Â½ cup fresh chopped parsley
Â½ cup fresh grated Romano cheese

Directions

Toss carrots, celery, peas, potato, tomatoes, beans, broth, vinegar, fennel seeds, cayenne and salt to slow cooker.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
During the last 20 minutes of cooking, stir in escarole and pasta.
Soup is ready when pasta is tender.
Divide into serving bowls and garnish with scallions, parsley and Romano cheese.
Serve with a crusty slice of whole grain bread or baked croutons.