This has been our very first week of 30 degree weather and man oh man is it soup season! The cooking shows on tv are all about soup as well so I am going to share my favorite minestrone soup with you. Soups and chili are always more flavorful the longer they are cooked, so thank goodness for crock pots!
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
6 cups low-sodium vegetable broth
1/4 cup tomato paste
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
2 large stalks of celery, slice1 small zucchini, diced
2 medium carrots, peeled and chopped
1 dried bay leaf
1 (28-ounce) can chopped tomatoes, with their liquid
1 cup cooked chickpeas, drained
1 cup dried fusilli pasta
1 (15-ounce) can cannellini or white beans, drained
Salt and pepper, to taste
3/4 cup grated parmesan cheese
Throw everything in crock pot for 8 hours on low, adding pasta at the end to cook for about 20 minutes more.
Ladle soup into bowls and serve with cheese sprinkled over the top.
That’s it! You might want to serve with some garlic bread or make it a combo with a salad or sandwich. This soup freezes very well, minus the pasta, for any of you freezer cookers out there like me. Just add the cooked pasta to the thawed and warmed soup.