Minestrone is a tomato-y vegetable soup, perfect for when it starts getting cold outside! I make mine in a slow cooker and it works really well. You can also put it in a pressure cooker or just simmer on the stove. :)
I typically use white beans in my minestrone soup, but I didn't have any on hand this time. I decided instead to use Rancho Gordo's black calypso beans, because they were the closest texture to white beans. :D
- 14.5 oz can diced tomatoes
- 14.5 oz can tomato sauce
- 3-4 cups vegetable or chicken stock
- 1 cup dried white beans
- 1 onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 teaspoon dried thyme
- 2 bay leaves
- pinch of basil
- few pinches of parsley
- 2 cloves garlic, minced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/4 - 1/2 cup frozen spinach
- 1-2 cups cooked pasta (optional)
- salt and pepper to taste
- Chop up the onion, carrots, and celery stalks. Mince the garlic.
- Add the fresh vegetables to the pot and cover with the chicken stock and tomatoes.
- Add in the herbs, stir well.
- Cook! In a pressure cooker, put it in for 35 minutes at high pressure. In a slow cooker, 6-8 hours on low or 3-4 hours on high will do it. You want the beans to be nice and soft.
- Throw in a couple handfuls each of the frozen corn, peas and spinach - stir them in and let it simmer for a minute.
- If you want to add pasta, do that now.
- Taste test and serve! I typically add more salt and pepper right before serving.