minestrone--the real deal

Indianapolis, IN
Updated on Feb 28, 2013

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

prep time 25 Min
cook time 10 Hr
method ---
yield 6-8 serving(s)

Ingredients

  • 3 cups water
  • 2 cans (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 cups chopped cabbage
  • 1 can (15 oz.) garbanzo beans, undrained
  • 3 cans (14.5 oz. ea.) whole tomatoes, undrained, cut up
  • 5 slices bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup small elbow macaroni or other pasta, uncooked

How To Make minestrone--the real deal

  • 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.
  • Step 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.
  • Step 3
    Ladle into soup bowls and sprinkle with a bit of Parmesan cheese, if desired.

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