1. Cook beans. Bring beans and enough water to cover by 1 inch to a low boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 mins. Drain beans and transfer to slow cooker.
2. Saute aromatics. Heat 3 Tbsp oil in a Dutch oven over medium heat, until shimmering. Add onions and varrots and cook until softened, about 5 mins. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoews and cook until pan is nearly dry, 5 – 7 mins. Stir in broth, water, 1/2 cupbasil, oregano, and pepper flakes and bring to a boil; transfer to slow cooker. Cover and cook on low until beans are tender, 6 – 7 hours (5 to 6 hours on high).
To Freeze: Freeze in freezer safe container.
To Reheat: Bring to a boil in a Dutch oven. Stir in zucchini, chard and pasta. Reduce heat to low; and simmer until pasta is tender, about 10 mins.
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Mon, 28 June 2010 21:31
Slow Cooker Minestrone
Re: Slow Cooker Minestrone