Leave it to me that as soon as it starts to get warm out, I decide I want soup. Who does that? Sure, I want warmer weather foods, and I can’t possibly get enough fruit into my system, but for some reason, soup has been front and center on my mind for the last few days.
To be honest, having a crockpot is one of the best things ever. Basically you just set it and forget it. Well, not so much with this recipe. You have to do 2 more steps after you set it and forget it, but they are easy! Plus, like all crockpot recipes, this makes the house smell fantastic!
Minestrone basically means “everything in the kitchen.” I like to think of this as an “everything but the kitchen sink” recipe. Here’s what you need (from Not Your Mother’s Slow Cooker Cookbook):
- 3 tbsp. EVOO
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced (or you can be lazy like me and just coin them)
- 1 zucchini, diced
- 28 oz. can of whole tomatoes, smashed with their juice (or 1 14. oz can whole tomatoes, 1 can diced tomatoes)
- 1 can kidney beans, drained and rinsed, half of them smashed
- 2 1/2 cups chicken or vegetable broth
- 1 tsp. salt
- 10 oz. bag frozen lima beans (or you can just throw the whole 16 oz. bag in because you will forget about the remaining lima beans in your fridge and they will never be used!)
- pepper to taste
- bay leaf
- 1/4 cup packed flat leaf parsley leaves, chopped
- 1/2 cup dry red wine (think merlot or pinot noir
- 1/2 head Napa cabbage sliced or 5 leaves Swiss chard chopped (or you can always use half a bag of cole slaw mix!)
- 1/3 cup small elbow or shell pasta
And your cabbage or swiss chard (I forgot to get this, and didn’t want to run to the store for 1 item, so I improvised with cole slaw that I had on hand to make my nutty coleslaw). I threw in about half of the bag.
What’s your favorite “everything but the kitchen sink” meal?
Don’t forget about my Horizon chocolate milk giveaway! I’ll post the winner tomorrow.