Giant Crockpot of Minestrone
It’s soup weather. I love it.
The other day I made a huge crockpot full of minestrone soup. Again, one of those colossally easy recipes I can’t resist making from time to time. We ate it for dinner twice and then froze two quarts of it to thaw as needed for single dinners.
Giant Buttload of Crockpot Minestrone
In the morning before you get on your insanely early train, throw into your biggest crockpot, more or less in order:
- a bag of frozen bell peppers
- a chopped onion (chop the night before)
- a handful each chopped carrots and celery (chop the night before)
- a few cups frozen zucchini and/or green beans
- (you get the idea–just fill the damn thing with frozen or chopped vegetables)
- 2 cans white beans, drained
- 1 large can diced tomatoes in juice
- 3-6 cloves mashed garlic (I use the stuff from a jar)
- 1 tsp oregano
- 1-2 bay leaves
- 1-2 quarts chicken or vegetable broth (pour it over the top. Stop before it overflows. It’s not brain surgery.)
Set to cook on low for about 8 hours.
When you come home, give it a stir. Add 1/2 cup to 1 cup prepared pasta sauce and a dollop of basil pesto or a frozen cube of fresh chopped basil, if you have it, and mix it in well. (If not, no biggie.)
If desired, toss in a handful of orzo pasta or rice half an hour before serving; alternatively, decide to make minestrone in the first place because you had leftover pasta in the fridge from last night’s dinner and toss that in. Or leave it out. It’s your soup.
Serve with a sprinkle of parmesan on top and some lovely fresh bread.
Freeze portions to take to work, or eat through the winter.