RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2692
| View Recipe |
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| Recipe Name: |
Slow Cooker Garden Minestrone |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-01-03
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
11.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Rosemary Onion Focaccia |
| Comments: |
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Ingredients:
1.5 Teaspoons oregano, fresh minced
6.5 Ounce(wt)s beans, great northern, dried picked over
0.5 Cup basil, fresh minced
1 to taste salt and pepper
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Directions:
Salt soak the beans: Pick through and rinse the beans. For every pound of beans, dissolve 3 tablespoons salt in 2 quarts of boiling water . Combine the beans and the hot salt water in a large pot and let the beans soak at room temperature for 1 hour. Drain the beans, discarding the soaking liquid, and rinse well before cooking.
Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
Stir broth, tomato sauce, soaked beans, and carrots into slow cooker. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Stir in zucchini, chard, and pasta, cover and cook on high until vegetables and pasta are tender, 20 to 30 minutes. Stir in basil, salt & pepper to taste and serve with Parmesan cheese and extra olive oil. |
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| Nutrition per Serving: |
| Calories: |
350 |
Total Carbs: |
76.3 |
Net Carbs: |
43.9 |
| Cholesterol: |
5.3 |
Fat: |
5.7 |
Protein: |
32.41 |
| Fiber: |
32.38 |
Sodium: |
445.14 |
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