Slow-Cooker Minestrone With Smoky White Beans Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the diced tomatoes, vegetable broth, carrots, celery, onion, garlic, thyme, oregano, and bay leaves.
• STEP 2.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
• STEP 3.In a separate pan, heat the olive oil over medium heat. Add the smoked paprika and cook for 1 minute to release its flavor.
• STEP 4.Add the white beans to the pan and stir to coat them in the smoky paprika oil. Cook for 2-3 minutes, until the beans are heated through.
• STEP 5.Add the beans to the slow cooker and stir to combine. Cook for an additional 30 minutes on low.
• STEP 6.Season with salt and pepper to taste. Serve the minestrone hot with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Cooking Tips

• For a thicker soup, mash some of the cooked vegetables with a fork before serving.
• You can add other vegetables like zucchini or spinach to the minestrone for extra nutrition.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the minestrone on the stovetop or in the microwave until heated through.
• Serve the minestrone hot with a sprinkle of grated Parmesan cheese and a side of crusty bread.