Jul 11, 2013

Garden Minestrone

I know that soup is definitely not something that you think about very often in the summer.  It's hot and steamy outside and the last thing that you want to do is eat a bowl of hot and steamy soup.  BUT, when it rains for two weeks straight, every.single.day, you might go a little crazy and make this soup.  And it will be delicious and filling and just what you need.

Full of vegetables (and kale!), beans, and pasta, this meal cooked in my slow cooker for a good part of the day and was a hearty and easy meal that we all loved.  Even if you don't want to eat this right now, definitely save it for later because it's a great soup to have in your repertoire.

Garden Minestrone
Printable Version

1 onion, minced
4 garlic cloves, minced or pressed
1 tbsp. olive oil, plus more for serving
½ tsp. dried oregano
Pinch red pepper flakes
6 cups low-sodium chicken stock
1 (15 oz.) can tomato sauce
2 carrots, peeled and diced
2 stalks celery, diced
1 bell pepper, diced
8 oz. kale, stemmed and leaves roughly chopped into 1-inch pieces
1 (15 oz.) can white beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 cup frozen peas
½ cup minced fresh basil
8 oz. small pasta shapes, such as elbows or ditalini
Parmesan cheese, for serving
Kosher salt and freshly ground black pepper, to taste

1. In a medium bowl, combine onion, garlic, olive oil, oregano, and red pepper flakes. Microwave for 5 minutes, until onion is mostly softened, stirring halfway through cooking time. Transfer to slow cooker.
2. Add broth, tomato sauce, carrots, celery, and bell pepper to onion mixture and stir to combine. Cook on low for 9-11 hours or on high for 5-7 hours.
3. During last 20 minutes of cooking, stir in kale, beans, peas, and basil. Once soup is nearly finished cooking, cook pasta in a pot of salted water to package directions. Drain and set aside.
4. To serve, place desired amount of cooked pasta into bowls and top with soup. Add additional olive oil, Parmesan cheese, and salt & pepper, to taste.

adapted from Slow Cooker Revolution by America's Test Kitchen


Scandalous Beauty said...

Adding this to my menu next week! Also, excited to be your 1000th like on Facebook!

goodthymes said...

Thank you! I hope that you like it!! Also, thank you for being my 1000th like. :)

Caryn Esquibel DeCristofaro said...

Made this on the stove tonight and it was fantastic! Family said it was the best minestrone soup they ever had, my only other comment is instuctions don't say when to add the kale I put it in at step 3 with the beans and peas -- thanks for a great recipe!

goodthymes said...

I'm so glad that you all enjoyed it! Also, thanks so much for noticing the error! I did add it at the same time that you did and corrected it in the blog post. :)

goodthymes said...

So excited that you are my 1000th like, too! :) Enjoy the soup.

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