Slow-Cooker Minestrone
By America's Test KitchenPublished on September 17, 2013
Time
6 to 7 hours on low, or 5 to 6 hours on high
Yield
Serves 6 to 8
Ingredients
1 cup dried medium-sized white beans (see note), rinsed and picked over6 tablespoons extra virgin olive oil 2 onions, chopped fine4 carrots, peeled and cut into ½-inch pieces8 garlic cloves, minced1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand8 cups low-sodium chicken broth 3 cups water 2 cups loosely packed basil leaves, chopped1 teaspoon dried oregano ¼ teaspoon red pepper flakes 2 medium zucchini, quartered lengthwise, seeded, and sliced ¼ inch thick1 bunch Swiss chard, stemmed, leaves chopped½ cup pasta, small soup
Before You Begin
You can use any small pasta, such as orzo, ditalini, or small elbows. We recommend great northern or cannellini beans. Serve the minestrone with grated parmesan cheese.
Instructions
- 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 their juice and cook until pan is nearly dry, 8 to 12 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).
- Stir zucchini, chard, 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.
- Soup can be made through step 2 and refrigerated in airtight container for 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.
cook beans
sauté aromatics
finish soup
to make ahead
Time
6 to 7 hours on low, or 5 to 6 hours on highYield
Serves 6 to 8Ingredients
1 cup dried medium-sized white beans (see note), rinsed and picked over
6 tablespoons extra virgin olive oil
2 onions, chopped fine
4 carrots, peeled and cut into ½-inch pieces
8 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
8 cups low-sodium chicken broth
3 cups water
2 cups loosely packed basil leaves, chopped
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 medium zucchini, quartered lengthwise, seeded, and sliced ¼ inch thick
1 bunch Swiss chard, stemmed, leaves chopped
½ cup pasta, small soup
Test Kitchen Techniques
Ingredients
1 cup dried medium-sized white beans (see note), rinsed and picked over
6 tablespoons extra virgin olive oil
2 onions, chopped fine
4 carrots, peeled and cut into ½-inch pieces
8 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
8 cups low-sodium chicken broth
3 cups water
2 cups loosely packed basil leaves, chopped
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 medium zucchini, quartered lengthwise, seeded, and sliced ¼ inch thick
1 bunch Swiss chard, stemmed, leaves chopped
½ cup pasta, small soup
Test Kitchen Techniques
Ingredients
1 cup dried medium-sized white beans (see note), rinsed and picked over
6 tablespoons extra virgin olive oil
2 onions, chopped fine
4 carrots, peeled and cut into ½-inch pieces
8 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
8 cups low-sodium chicken broth
3 cups water
2 cups loosely packed basil leaves, chopped
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 medium zucchini, quartered lengthwise, seeded, and sliced ¼ inch thick
1 bunch Swiss chard, stemmed, leaves chopped
½ cup pasta, small soup
Test Kitchen Techniques
Why This Recipe Works
Choosing which vegetables to use for our Slow-Cooker Minestrone posed some problems. We chucked out cauliflower when its flavor started to take over the soup. Zucchini squash and Swiss chard won out for texture and their similar cooking times. Although it was easier to use canned beans in our Slow-Cooker Minestrone, they disintegrated by the time the soup was finished. Instead we used medium-size dried white beans. When preparing the soup, we opened the slow cooker only once—to add the vegetables and pasta—to avoid unnecessary fluctuations in the cooking temperature.
Before You Begin
You can use any small pasta, such as orzo, ditalini, or small elbows. We recommend great northern or cannellini beans. Serve the minestrone with grated parmesan cheese.
Instructions
- 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 their juice and cook until pan is nearly dry, 8 to 12 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).
- Stir zucchini, chard, 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.
- Soup can be made through step 2 and refrigerated in airtight container for 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.
cook beans
sauté aromatics
finish soup
to make ahead
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments