Minestrone With Parmigiano-Reggiano |
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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 8 |
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In ' Slow Cooker' by Diane Phillips Ingredients:
3 garlic cloves, minced |
1 cup coarsely chopped sweet onion |
1 cup coarsely chopped carrot |
1 cup coarsely chopped celery |
1 tablespoon finely chopped fresh rosemary |
1 (14 1/2 ounce) can plum tomatoes, with their juice |
1/4 cup dry white wine |
2 medium zucchini, cut into 1/2-inch rounds |
1 (15 ounce) can small white beans, drained and rinsed |
1 head escarole or 1 head savoy cabbage, cut into small pieces |
8 ounces green beans, ends snipped, cut into 1-inch pieces |
1 medium head cauliflower, cut into 1-inch pieces |
parmigiano-reggiano cheese, rind cut into 1/2-inch pieces |
1/2-1 cup finely grated parmigiano-reggiano cheese, for garnishing |
2 cups vegetable broth |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
8 ounces cooked small shell pasta (shells, or ditalini) |
Directions:
1. Heat oil in a large skillet over med-high heat; add the garlic, onion, carrots, celery, and rosemary; saute until the vegetables begin to soften, 4-5 minutes.
2. Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
3. Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker; add in the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
5. Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
6. Serve the soup garnished with the grated Parmigiano-Reggiano cheese.
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