Slow-Cooked Minestrone Recipe
Ingredients
| Chicken stock | 6 Cup (16 tbs) | |
| Diced tomatoes | 1 Can (10oz), peeled | |
| Carrots | 2 Cup (16 tbs), sliced | |
| 1/2 pound fresh green beans, cut into 1-inch pieces | ||
| Celery ribs | 3 Large, sliced | |
| Onion | 1 Large, chopped | |
| 3/4 pound red potatoes, scrubbed and cut into 1/2-inch dice | ||
| Dried basil | 1 Tablespoon | |
| Italian seasoning | 2 Teaspoon, dried | |
| 2 garlic cloves, crushed through a press | ||
| Basil | 1/4 Cup (16 tbs), chopped | |
| Extra virgin olive oil | 1 Tablespoon | |
| Grated Parmesan cheese | ||
| Salt and garlic pepper | ||
| Salt and garlic pepper | ||
Directions
1. In a 6-quart electric slow cooker, mix together the stock, tomatoes with their liquid, carrots, green beans, celery, onion, potatoes, dried basil, Italian seasoning, and garlic.
2. Cover and cook on the low heat setting about 8 hours, or until the potatoes are tender. Stir in the fresh basil and olive oil. Season with salt and garlic pepper to taste. Pass a bowl of grated Parmesan cheese on the side.
2. Cover and cook on the low heat setting about 8 hours, or until the potatoes are tender. Stir in the fresh basil and olive oil. Season with salt and garlic pepper to taste. Pass a bowl of grated Parmesan cheese on the side.
Chef
