Slow Cooker Minestrone
While minestrone is often cooked with a carbohydrate (pasta or rice), we prefer to add on the side the carb just before serving. Shaved Pecorino and chopped parsley make a lovely garnish.
4 to 5
sprigs fresh rosemary
3 to 4
sliced into rings
3 to 4
Heat the olive oil in a small pan.
Add the onion, garlic and oregano. Saute until softened.
Transfer the sauteed vegetables, with the oil, into the slow cooker.
Add the rosemary, bay leaves, tomatoes, tomato paste and broth. Stir.
Taste. Add salt and pepper.
Throw in the sliced sausages, carrot cubes and shredded cabbage.
Switch on the slow cooker to low and cook for three hours.
Taste the broth. If too bland, add salt or pepper, or both, as needed.
Stir in the zucchini cubes and continue cooking for another hour.
Serve your minestrone with pasta, rice or bread.
Updated from a recipe originally published in November 3, 2016
Slow Cooker Minestrone https://renaissance.mom/slow-cooker-minestrone/ November 23, 2021