Slow & Easy Minestrone Recipe

Slow & Easy Minestrone Recipe photo by Taste of Home

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Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. — Sally Goeb, New Egypt, New Jersey

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Slow & Easy Minestrone Recipe

Prep: 25 min. Cook: 7 hours.

Yield: 6 Servings

25 420 445

Ingredients

1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, cut into 1/2-inch slices
2 medium carrots, cut into 1/2-inch slices
2 small zucchini, halved and cut into 3/4-inch slices
2 cups vegetable broth
1 cup shredded cabbage
1/4 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1/3 cup quick-cooking barley
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Directions

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours.
Cook barley according to package directions; stir into soup. Add beans; heat through. Yield: 6 servings (2-1/4 quarts).

Originally published as Slow & Easy Minestrone in Taste of Home October/November 2012, p60

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Slow & Easy Minestrone

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Reviewed on Nov. 14, 2012 by rbcary

This was such an easy recipe to throw together. I didn't have a 28 oz can of diced tomatoes, but I DID have a 35 oz can of Italian plum tomatoes with basil... so I put those in the crock & used my kitchen shears & potato masher to break them apart. As a side note, I did not add the basil later as I didn't feel I needed it after tasting. I did add a couple of teaspoons of salt at the end as I do feel it needed something a little more. Make sure you are generous with the zucchini slices...maybe an inch... as they will break down eventually. I cooked mine on high for about 4 hours before reducing the heat. Also... take note... that you might plan on making the barley ahead of time as the brand I had on hand... took about 40 min & I hadn't planned that into my cooking time.