My Go-to Minestrone
Like many people (especially those of us from the Midwest), my natural inclination when a friend or family member has had a baby, operation, or death in the family is to bring food. My go-to recipe in such situations is a slow cooker minestrone recipe. Super easy to make and customize. So, when I finally had a moment to do some cooking this week, I decided to make Minestrone for my cousin who has 4 week old twins. Added bonus: cuddling with adorable 4 week old babies! I also threw in a meat and cheese lasagna and turtle cheesecake (soon to be posted on AnniesCheesecakes.blogspot.com) for good measure. My favorite part about this recipe is the pesto - it adds a little richness but is not overpowering.
Ingredients:
Slow Cooker Tomato Soup
And just in case you have a naysayer in your family (as I do), here's an easy tomato soup slow cooker recipe that you can't go wrong with. You can make it a creamy tomato soup by adding cream or milk at the end.
Ingredients
Like many people (especially those of us from the Midwest), my natural inclination when a friend or family member has had a baby, operation, or death in the family is to bring food. My go-to recipe in such situations is a slow cooker minestrone recipe. Super easy to make and customize. So, when I finally had a moment to do some cooking this week, I decided to make Minestrone for my cousin who has 4 week old twins. Added bonus: cuddling with adorable 4 week old babies! I also threw in a meat and cheese lasagna and turtle cheesecake (soon to be posted on AnniesCheesecakes.blogspot.com) for good measure. My favorite part about this recipe is the pesto - it adds a little richness but is not overpowering.
Ingredients:
- 1 Tablespoon Olive Oil
- 1 medium-size yellow onion, minced
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 cup fresh or frozen green beans trimmed and cut in 1 inch pieces (you can add canned at the end if you don't have frozen or fresh)
- 1 15 ounce can chickpeas, drained and rinsed
- 1 14.5 ounce can diced tomatoes, undrained
- 1 small yellow squash or zucchini, diced
- 5-6 cups vegetable stock, depending on how much broth you like
- 1/2 cup small pasta (I like to use orecchiette just because my kids think the little ears are cute)
- 1/4 cup pesto
- Heat oil on High in a 4 to 6 quart slow cooker. Cook the onion, celery, carrot and garlic for about ten minutes before adding the remaining ingredients.
- While the vegetables are cooking, assemble the remaining ingredients and boil the pasta (you can wait and add the uncooked pasta about 1 hour before the end if your schedule permits).
- Turn the slow cooker down to low and add the green beans, chick peas, tomatoes, zucchini or squash, and stock. Add salt and pepper. Cover and cook for 7 to 8 hours.
- Just before serving, stir in the pesto and pre-cooked pasta (also add the green beans if using canned).
Enjoy!
Slow Cooker Tomato Soup
And just in case you have a naysayer in your family (as I do), here's an easy tomato soup slow cooker recipe that you can't go wrong with. You can make it a creamy tomato soup by adding cream or milk at the end.
Ingredients
- 1 Tablespoon olive oil
- 1 medium-size yellow onion, chopped
- 1 garlic clove, minced
- 3 cups vegetable stock (reduce slightly if you will be adding milk or cream to make a creamy tomato soup)
- 1 28 ounce can of diced or crushed tomatoes
- 1 tablespoon tomato paste
- Pinch of sugar
- 2 bay leaves
- 1/2 tablespoon dried basil or 1 tablespoon chopped fresh basil
- Heat the oil on High in a 4 quart slow cooker. Add the onion and garlic and cook until softened, about ten minutes.
- Turn the slow cooker to low and add the stock, tomatoes, tomato paste, sugar and bay leaves. Season with salt and pepper. Cover and cook for 6-8 hours.
- Remove the bay leaves. Puree in a food processor or use an immersion blender to puree it in the slow cooker.
Enjoy!