Meals Matter

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Contributed By: wagnerwifey
thenest.com

A hearty soup you're sure to love!

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.

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