I have a crockpot cook book that has both British and American measurments in it. It also has recipes like "Chicken and Pistachio Pate." This minestrone soup was on the more normal end for me.
INGREDIENTS
2 TBS Olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 large carrot, finely chopped
1 potato, cut into ½ inch cubes
4 cups vegetable stock
3 oz green beans, cut into 2-inch pieces
1 zucchini, thinly sliced
2 italian plum tomatoes, chopped
7oz can cannellini beans, drained and rinsed
¼ Savoy cabbage, shredded
1 ½ oz spaghetti or vermicelli, broken into short lengths
Salt and pepper to taste
DIRECTIONS
Heat the olive oil in pan, then add onion, celery and carrot. Cook, stirring, for about 7 minutes.
Transfer vegetables to crock pot. Add potato and vegetable stock. Cover and cook on high for 1 ½ hours.
Add the green beans, zucchini, tomato and cannellini beans, cooking an additional hour.
Stir in cabbage and pasta and cook for 20 minutes.
Spoon into bowls and top with pesto.
VERDICT
I LOVED this. I loved the pesto added in. My husband, on the other hand, doesn't like pesto so didn't add it. He thought it tasted like plain old vegetable soup. The pesto makes a HUGE difference!And of course, ADD GARLIC. A couple of tablespoons in the beginning with the vegetables in the pan is plenty.
