Sun- Dried Tomato Minestrone Soup
 
Prep time
Cook time
Total time
 
Blizzard 2018 in progress....I need sustenance to satisfy my cold bones.
Author:
Recipe type: Soup
Cuisine: Italian
Ingredients
  • 2- 14.5 oz. cans of Fire-Roasted tomatoes
  • 8.5 oz Julienne Cut Sun-Dried Tomatoes with Herbs~California Sun-Dry brand, drained and chopped
  • Rind from outer edge of Parmigiano-reggiano cheese
  • 2 quarts of vegetable or beef broth or 1 quart. of each(Better Than Bouillon Vegetable or Roasted Beef Base is great!- I used 3 T. base for 2 quarts.
  • 1½ c. carrots, peeled and sliced
  • 1½ c. diced celery
  • 1 c. finely diced red onion
  • 6 garlic cloves pressed or peeled and finely diced
  • 1 t. dried oregano
  • 1 rosemary sprig
  • 2 bay leaves
  • 2 T . basil chiffonade or 2 t. dried basil
  • 15 oz. red kidney beans, drained and rinsed
  • 15 oz. cannellini beans, drained and rinsed
  • 1½ c. small shells or ditalini
  • 1½ c. green beans. frozen or fresh
  • 1 small zucchini quartered lengthwise then sliced or zoodled and cut into small segments to disguise it for the young ones
  • 5 oz. baby spinach/kale mix
  • Ciabatta bread prepared as indicated in instructions below.
Instructions
  1. Place all ingredients from tomatoes to basil chiffonade into crock pot. Cook on high for about 4 hours.
  2. Add in the kidney beans, cannelloni beans. green beans, pasta shells, and zucchini. Cook for another 30 minutes.
  3. Add spinach/kale mix and cook until wilted.
  4. Remove bay leaves, rosemary sprig and cheese rind before serving.
  5. Serve with grated parmigiano-reggiano cheese.
  6. Brush olive oil on ciabatta bread and lightly toast. This can be done in a toaster oven at the end of the soup's cooking cycle. Rub with peeled garlic cloves. If desired, grate a little cheese over top and place back in toaster oven just until melted.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/sun-dried-tomato-minestrone-soup/