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Sunday, November 30, 2014

Slow Cooker Beef  & Vegetable Minestrone

At the risk of sounding like a whiner, it’s SOO frickin’ cold outside!  I can’t stand these rapid temperature drops-it’s been so hard to properly adjust.  It was way below -20 this morning, and I didn’t want to leave the house.   But, we did anyway and froze out butts off.  I think my only savior was keeping this soup in mind-knowing it would warm me up for days on end! J

The flavor of this soup is incredible-my mum used to make minestrone all the time when I was a kid and I was immediately taken back to her kitchen it when I tasted it.  The basil pesto really brings out the flavor and gives it such a well-bodied flavor.  Plus, it gets me to use my slow cooker-a win in my books!
Slow Cooker Beef & Vegetable Minestrone
Makes 6-8+ servings

1 can (28 ounces) diced tomatoes
¼ cup tomato paste
6 cups vegetable stock
1/3-1/2 cup basil pesto
2 carrots, sliced thinly
4 stalks celery, sliced thinly
1 onion, diced
2 cloves garlic, minced finely
1 teaspoon oregano, dried
1 teaspoon rosemary, dried
1 bay leaf
1 can (28 ounces) red kidney beans
1 can (19 ounces) white kidney beans
1 pound ground beef, browned
Salt & pepper, to taste

4 ounces whole wheat penne
2 cups green beans, frozen
1 cup corn, frozen
¼ cup parsley, chopped (optional)
Parmesan, for serving (optional)

In a slow cooker, add the diced tomatoes, tomato paste, basil pesto, vegetable stock, carrots, celery, onions, garlic, oregano, rosemary, bay leaf, red & white kidney beans & browned beef. Season with salt and pepper, to taste.

Cook on high for 3-4 hours (6-8 on low). Add the penne, green beans, & corn and cook until the pasta is tender (about 30-40 minutes). Add the parsley & parmesan if using. Serve with bread and enjoy!

Source: adapted from Little Spice Jar

1 comment:

  1. Love minestrone, I definitely am in the mood for some right now after seeing this delicious post!



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