Oddly, our family has never favored a minestrone recipe. When we think Italian food, it’s always a plate of pasta. This recipe from the October 2011 issue of All You (original here) might be worth sneaking into the line-up however. Everyone likes all those ingredients—and I bet if I add some meatballs, that pot of soup will disappear.
- 2 carrots, diced
- 2 ribs celery, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 28-oz. can crushed tomatoes with liquid
- Salt and pepper
- 1 teaspoon Italian seasoning
- 1 cup small shell pasta or macaroni
- 1 cup shredded escarole or kale
- 1 15.5-oz. can cannellini or navy beans, drained
- Grated Parmesan, for serving, optional
- Combine carrots, celery, onion and garlic in slow cooker.
- Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning.
- Cover and cook on low for 4 to 6 hours.
- Thirty minutes before serving, stir in pasta, escarole and beans.
- Cover, increase heat to high and cook until pasta is tender, about 30 minutes.
- Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.