Minestrone soup never tastes as good when it’s premade in a can as when you have a homemade batch. And luckily for me and my vegetable drawer, minestrone soup is such a hodgepodge that it’s simple to add in other seasonal produce like peas or zucchini as it fits your mood. The Parmesan rind lends the broth lots of extra flavor.
Ingredients
- 2 (14.5-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- ¼ cup pesto (homemade or store-bought)
- 1 Parmesan rind
- 6 cups vegetable stock
- 1 cup carrots, diced
- 1¼ cups celery, diced
- 1½ cups white onion, diced
- 4–5 cloves garlic
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can great northern beans, drained and rinsed
- 1½ cups ditalini pasta
How to Make It
- In a 6-quart slow cooker, place the diced tomatoes, tomato paste, pesto, Parmesan rind, vegetable stock, carrots, celery, onion, garlic, and oregano. Season with salt and pepper to taste. Cover and cook for 6 to 8 hours on Low or for 3 to 4 hours on High.
- Add in the red kidney beans, great northern beans, and ditalini pasta, cover, and cook for an additional 20 to 25 minutes on High until the pasta is tender. Remove the rind and serve warm.
