This great classic Italian soup is made in the slow cooker so the majority of it is cooked right when you need it. All you do is add the last minutes ingredients and the soup is ready. Its another great recipe from Cooks Country. I added the cabbage as I love the taste of it in soups.
Slow Cooker Minestrone
1 c. dried medium-sized white beans, rinsed and picked over (I use Great Northern)
6 Tbsp extra virgin olive oil
2 onions, chopped fine
4 carrots, peeled and cut into 1/2-inch pieces
8 garlic cloves, minced
1 (28 ounce) can whole tomatoes
8 c. low-sodium chicken broth
3 c. water
2 c. loosely packed basil leaves, chopped
1 tsp dried oregano
1/4 tsp red pepper flakes
2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
1 bunch Swiss chard, stemmed, leaves chopped
1/2 c. to 3/4 c. cabbage, shredded
1/2 c. pasta, small soup
Bring beans and enough water to cover by 1 inch to low boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 minutes. Drain beans and transfer to slow cooker.
Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onions and carrots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until pan is nearly dry, 5 to 7 minutes. Stir in broth, water, 1⁄2 cup basil, oregano, and pepper flakes and bring to boil; transfer to slow cooker. Cover and cook on low until beans are tender, 6 to 7 hours (or cook on high 5 to 6 hours).
Finish by stirring in zucchini, chard, cabbage and pasta into slow cooker and cook, covered, on high until pasta is tender, 20 to 30 minutes. Stir in remaining basil and remaining oil. Season with salt and pepper. Serve.
Note: Soup can be made up to the finishing step and refrigerated in airtight container for up to 2 days . To finish, bring to boil in Dutch oven. Stir in zucchini, chard, and pasta; reduce heat to low; and simmer until pasta is tender, about 10 minutes.