Soup season is still in full effect around here. The weather is still cold enough that most nights all I want is a big bowl of cozy yumminess. It’s also cold enough that I don’t want to put in all that much effort, and so…
You know what this Slow Cooker Minestrone is? Not boring. Not at all boring. What it IS… is spicy, cheesy, rich and full of herby pesto deliciousness.
Every year it’s the same… in the fall when the weather starts to cool it takes me a while to get my slow cooker out because I’m never sure if I’m going to use it enough to justify digging it out of the depths of my overly full and probably a little dangerous appliance cabinet. But eventually I do, and then I make a few things, and then a few more… and by the time spring rolls around I can’t let it go. That time is coming. I must prepare myself… I’m going to miss you slow cooker.
For now I’ll make the very best use of it I can. It’s amazing how tasty this soup is with so little effort. It’s chop, dump and go. Throw in a couple more things while you sip your wine and catch up on a show and boom. Dinner.
Anything Special You Need to Know?
*I use canned green beans in this for one reason… I love ’em. I don’t know why. They’re just the best. You can use fresh or frozen if that’s what you have, but I’d probably add them at the beginning of the cook time instead of the end.
*You can mix up the beans if you like… cannellini beans or navy beans would work really well.
*Adding the parmesan rind is totally optional, but if you have one definitely toss it in. I always keep mine and just throw them in a bag in the freezer to grab as I need them. Love this piece on what else you can do with them… the ideas here are slightly better than my second go-to use for them… dog treats. 🙂
Spicy Pesto Parmesan Slow Cooker Minestrone
- 1 medium onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 3 garlic cloves minced
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup pesto
- 1 Tbsp Calabrian Chili Paste*
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 28 oz can diced tomatoes
- 6 cups vegetable broth
- 1 Parmesan rind**
- 15 oz can green beans
- 15 oz can kidney beans
- 1/2 cup dried small shape pasta
- 1/2 cup parmesan grated
- To the slow cooker add the onion, celery, carrot, garlic, sun-dried tomatoes, pesto, chili paste, tomato paste, oregano, basil, salt, pepper, tomatoes, broth and parmesan rind (if using).
- Cook on high 3-4 hours or low 6-8 hours.
- Add in the green beans, kidney beans and pasta. Cook another 30 minutes.
- Remove the Parmesan rind and stir in the grated cheese. Serve.
Let me know what you think!
If you like this Spicy Pesto Parmesan Slow Cooker Minestrone Recipe then I would love for you to check out my Vegetarian Zuppa Toscana Recipe. An easy vegetarian version of a favourite!