Slow-Cooker Minestrone
WHY THIS RECIPE WORKS To translate a classic minestrone to the slow cooker, we needed to find a combination
of vegetables that would cook through in the same amount of time. Green beans took
too long to become tender. We scrapped cauliflower because its flavor overwhelmed
the soup. Zucchini squash and Swiss chard won out for texture and their similar cooking
times. Canned beans disintegrated in the soup, so we used dried white beans. We started
cooking the beans in the soup along with some softened carrots and onions, then added
the squash and chard and pasta toward the end of cooking so they would be perfectly
tender. See the sidebar that follows the recipe.
SERVES 6 TO 8
We recommend using great Northern or cannellini beans here. Serve the minestrone with grated Parmesan cheese.
|
1 |
cup dried medium–size white beans, rinsed and picked over |
|
6 |
tablespoons extra-virgin olive oil |
|
2 |
onions, chopped fine |
|
4 |
carrots, peeled and cut into ½-inch pieces |
|
8 |
garlic cloves, minced |
|
1 |
(28-ounce) can whole peeled tomatoes, coarsely crushed by hand |
|
8 |
cups chicken broth |
|
3 |
cups water |
|
2 |
cups fresh basil leaves, chopped |
|
1 |
teaspoon dried oregano |
|
¼ |
teaspoon red pepper flakes |
|
2 |
medium zucchini, quartered lengthwise, seeded, and sliced ¼ inch thick |
|
8 |
ounces Swiss chard, stemmed and chopped |
|
½ |
cup small dried pasta, such as ditalini, orzo, or small elbows |
|
Salt and pepper |
1. Bring beans and enough water to cover by 1 inch to boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 minutes. Drain beans and transfer to slow cooker.
2. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onions and carrots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and their juice and cook until pan is nearly dry, 8 to 12 minutes. Stir in broth, water, ½ cup basil, oregano, and pepper flakes and bring to boil; transfer to slow cooker. Cover and cook until beans are tender, 6 to 7 hours on low or 5 to 6 hours on high.
3. Stir zucchini, Swiss chard, and pasta into slow cooker and cook on high, covered, until pasta is tender, 20 to 30 minutes. Stir in remaining 1½ cups basil and remaining 3 tablespoons oil. Season with salt and pepper to taste and serve.
TO MAKE AHEAD: Soup can be made through step 2 and refrigerated for up to 2 days. To finish, bring to boil in Dutch oven. Stir in zucchini, chard, and pasta; reduce heat to low; and simmer until pasta is tender, about 10 minutes.