MINESTRONE--THE REAL DEAL

Ellen Bales

By
@Starwriter

This recipe came from an old crockpot cookbook and it sounds so close to the minestrone served at one of my favorite Italian restaurants in Indianapolis. Theirs is the best I've ever had, and I'm hoping this recipe comes close.
Photo: foodsta.com


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Rating:

Comments:

Serves:

6-8

Prep:

25 Min

Cook:

10 Hr

Ingredients

3 c
water
2 can(s)
(10.5 oz. ea.) chicken broth
1 medium
onion, chopped
3
carrots, diced
1 medium
zucchini, halved and cut into 1/4-inch slices
1 1/2 c
chopped cabbage
1 can(s)
(15 oz.) garbanzo beans, undrained
3 can(s)
(14.5 oz. ea.) whole tomatoes, undrained, cut up
5 slice
bacon, cooked and crumbled
2 clove
garlic, minced
1 1/2 tsp
italian seasoning
1 tsp
salt
1/2 tsp
pepper
3/4 c
small elbow macaroni or other pasta, uncooked

Directions Step-By-Step

1
In a stoneware crock pot, combine all ingredients except macaroni; stir to blend. Place cooking pot into heating base, cover and cook for 8 to 10 hours on LOW setting, or until vegetables are tender.
2
Thirty minutes before soup is done, turn heat to HI setting and add macaroni. Stir to blend. Cover and cook for 30 minutes. Keep warm for serving if desired.
3
Ladle into soup bowls and sprinkle with a bit of Parmesan cheese, if desired.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Other Tags: For Kids, Healthy