Minestrone alla Milanese
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source:
Source: Slower-Cooker Collection Cook Book
Course: Soups/Stews
Cuisine: Italian
Food Group: Beans
Serves: 8

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Ingredients

2-3 large diced potato
1 cup(s) coarsely chopped carrots
32 ounce beef broth
14-1/2 ounce fire-roasted diced tomatoes, undrained
1 cup(s) sliced zucchini
1 cup(s) chopped onion
1 cup(s) sliced fresh green beans
1 cup(s) coarsely chopped celery
3/4 cup(s) water
2 tablespoon(s) olive oil
2 clove(s) garlic, minced
1/2 teaspoon(s) dried basil
1 whole bay leaf
15 ounce cannellini beans, rinsed and drained
Grated Parmesan cheese

Instructions

SLOW COOKER DIRECTIONS

  1. Combine all ingredients except cannellini beans and cheese in 5-quart slow cooker; mix well. Cover; cook on LOW 5 to 6 hours.
  2. Add cannellini beans. Cover; cook on LOW 1 hour or until vegetables are tender.
  3. Remove and discard bay leaf. Garnish with cheese, if desired.
Notes: