Contributed By: wagnerwifey
thenest.com
A hearty soup you're sure to love!
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Special Features: Vegetarian
Crock Pot
Ingredients
2 tablespoons Extra-virgin olive oil
1 Large onion, cut into 1/2-inch dice
3 Carrots, peeled and sliced 1/2 inch thick
2 Celery ribs, sliced 1/2 inch thick
2 Yellow bell peppers, stemmed, seeded, and halved
3 cloves Garlic, minced, divided
1 teaspoon Chopped fresh savory
1 teaspoon Chopped fresh rosemary
1 teaspoon Chopped fresh thyme
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/2 teaspoon Dried sage
4 cups Beef or vegetable broth
1 can (about 15 ounces) chickpeas, drained and rinsed
1 cup 100% vegetable juice, such as V8
1 can (about 28 ounces) diced tomatoes
1 tablespoon Red wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
1/4 cup Chopped fresh Italian (flat-leaf) parsley
Juice and finely grated zest of 1/2 lemon
1/2 cup Shredded Parmigiano-Reggiano cheese
Preparation
Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, and bell peppers, and saut‚ until the vegetables lose their raw look, about 3 minutes. Add 2 cloves of the garlic and the herbs and cook for another minute. Transfer into a 5- to 6-quart slow cooker.
Add the broth, chickpeas, vegetable juice, diced tomatoes, vinegar, salt, and pepper. Cover the cooker and cook for 3 to 5 hours on high, or 6 to 10 hours on low.
Stir in the parsley, the remaining garlic clove, and the lemon juice and lemon zest. Serve, garnished with grated cheese.
Cook's Notes
Minestrone improves with age; for the best flavor, prepare a day or two ahead. Or cook overnight, refrigerate until dinner, and reheat on the stove top. Feel free to alter the vegetables to fit what you have on hand.
Nutrition Information