Meaning “big soup” in Italian, minestrone is exactly that – a hearty dish that can easily be a starter or an entrée.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 1 can whole tomatoes
- 2 leeks (white and light green parts), halved lengthwise and thinly sliced crosswise
- 3 cups shredded green cabbage
- 2 zucchinis diced
- 1 carrots diced
- 1 rib celery diced
- 2 cloves garlic minced
- 1 (14 oz/398 ml) pinto beans drained and rinsed
- 1 cup red wine
- 2 bay leaves
- 1 1/2 teaspoon salt
- 3/4 teaspoons pepper
- 1/4 teaspoon hot pepper flakes
- 6 cups water
- 4 oz pancetta diced
- 1 cup short pasta (such as tubetti)
- 1/2 cup grated Pecorino Romano cheese
MethodIn slow cooker, crush tomatoes by hand or with potato masher. Stir in leeks, cabbage, zucchini, carrot, celery, garlic, beans, wine, bay leaves, salt, pepper and hot pepper flakes. Stir in water.
Cover and cook on low until cabbage is tender, 6 to 8 hours. Discard bay leaves.
Meanwhile, in small skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain.
In small pot of boiling salted water, cook pasta according to package directions until al dente; drain and add to soup.
Serve sprinkled with cheese and pancetta.
Nutritional facts Per each of 8 servings: about
- Fibre 5 g
- Sodium 967 mg
- Sugars 5 g
- Protein 10 g
- Calories 188.0
- Total fat 6 g
- Potassium 515 mg
- Cholesterol 19 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 19.0
- Folate 32.0
- Calcium 14.0
- Vitamin A 24.0
- Vitamin C 38.0