I like to make my Minestrone in a large stock pot on the stove, but you can easily toss all of the ingredients in your crockpot and let it simmer while you're at work or if it's just too hot to have your stove going. My crockpot is just a tad too small, so I wouldn't recommend the measurements in this recipe for anything less than 6quarts.
Ingredients:
1½ tbsp extra virgin olive oil
1 tbsp oregano
¼ of a medium white onion, diced
3 cloves of garlic, minced
2 celery stalks, diced
4 cups vegetable or vegetarian "beef" stock
2 cups frozen vegetable mix (corn, carrots, peas & beans)
1 450mL(19oz) can kidney beans, rinsed and drained
1 450mL(19oz) mixed beans, rinsed and drained
1 796mL (28oz) can diced tomatoes
1 796mL (28oz) can crushed tomatoes
1 cup cooked pasta or egg noodles (optional)
Fresh ground black pepper to taste
Heat oil, garlic, onion and celery over low heat, stirring often. Simmer just until onion becomes translucent.
Add vegetable stock, cover and bring to a boil. Add diced and crushed tomatoes, re-cover to bring back to a boil. Add the remaining ingredients, minus the pasta and simmer over medium-low heat for about 30 minutes. Add your pasta with 5 minutes left on your timer. If you're using your crockpot, add all of the ingredients and set to low for 8 hours or on high for 4 hours. Add cooked pasta about 5 minutes prior to serving.
I didn't add pasta or egg noodles to this batch as I am trying to reduce my carb intake and this soup is so filling on it's own; however, if you are adding pasta, pre-cook and rinse it and don't add it until the very end otherwise it gets quite mushy!
Serve with your favourite garlic bread or a spinach salad and enjoy!
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