This is my third year trying to serve a soup every week. I started 2006 with 101 cookbook’s idea and cooked 20 different soups and stews. I don’t have a review for 2007, but I served 16 soups. In 2008 I posted 19 different soups.
My first soup in 2009 a
Minestrone
I submit to Deb’s Souper Sunday. She loves soups and sets a goal to serve a soup once a week.
I am a newbie in Crockpot cooking, but as a (part-time)working mum I like the advantages of this gadget. It serves a fresh soup when I come home and have lunch with the children.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Minestrone |
| Categories: | Crockpot, Slow Cooker |
| Yield: | 6 Servings |
Ingredients
| 3 | tablesp. | Olive oil | |
| 1 | Medium-size yellow onion, chopped | ||
| 2 | small | Carrots, diced | |
| 2 | Ribs celery, chopped | ||
| 2 | small | Zucchini, ends trimmed, and cubed | |
| One 15-ounce can red kidney beans, rinsed, | |||
| — drained, and half the beans mashed | |||
| 1 | teasp. | Salt | |
| 1 | Bay leaf | ||
| Freshly ground black pepper to taste | |||
| 1/4 | cup | Packed fresh flat-leaf parsley leaves, chopped | |
| 1 | 28-ounce can whole tomatoes, mashed, with their | ||
| — juices | |||
| 1 | 10-ounce-package lima beans | ||
| Or | |||
| 300 | grams | Green beans | |
| 2 1/2 | cups | Chicken broth | |
| 1/3 | cup | Elbow macaroni or little shells | |
| Freshly grated Parmesan cheese for serving |
Source
< * |
modified recipe: Not Your Mother’s Slow Cooker Cookbook * ISBN 978-155832245-5 |
| Edited *RK* 01/20/2009 by | |
| Ulrike Westphal |
Directions
1. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and zucchini and cook, stirring often, until just softened, about 5 minutes. Transfer to the slow cooker and add the kidney beans, salt, bay leaf, pepper, parsley, tomatoes and their juice, limas or green beans, and broth. Add water to come about 1 inch above the vegetables. Cover and cook on LOW for 7 hours.
2. Remove the bay leaf.
3. Stir in the pasta, cover, and cook on HIGH until the pasta is just tender, about 30 minutes. Ladle into soup bowls and serve hot with lots of Parmesan.
:COOKER: 6,5 l
:SETTINGS AND COOK TIMES: LOW for 7 to 8 hours, then HIGH for 30 minutes; the pasta is added during last 30 minutes
:Ulrike: I added cooked pasta and let it just warm through
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