Meatless Monday: Winter Minestrone

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Blizzards, winter storms, gale warnings…February has given us a wallop of winter weather and with that a whole lot of soup. Unlike a summer minestrone that is made with a variety of garden vegetables including juicy, red tomatoes, our winter minestrone uses canned tomatoes and adds potatoes instead of pasta—not only to keep it gluten-free, but to make it a bit heartier as well. This Italian favorite does require a bit of ingredient prep (really just chopping) but it is well worth the effort. If you have leftovers, they freeze and reheat fantastically.

Meatless Monday: Winter Minestrone

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: 6-8

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 Yukon gold potatoes, peeled and cut into 3/4-inch chunks
  • 1 Tbsp minced garlic
  • 1 bay leaf
  • 1/2 tsp. kosher salt, more to taste
  • 1/2 tsp. ground black pepper, more to taste
  • 1/2 tsp. dried thyme or 1 sprig fresh thyme
  • 1/4 teaspoon fennel seeds, finely chopped
  • generous pinch crushed red pepper flakes
  • 1 (14.5 oz) can diced tomatoes
  • 6 cups gluten-free vegetable or chicken stock
  • 1 (15-oz) can of great northern or cannellini white beans, drained and rinsed
  • 1 head escarole, washed and chopped into bite-sized pieces
  • 1 zucchini, chopped
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese and extra-virgin olive oil for garnish (optional)

Instructions

  1. Add the first 15 ingredients (olive oil through beans) to the slow cooker crock—do not stir. Cover and cook on low for 7-8 hours.
  2. Add the escarole, zucchini and parsley. Stir well and cover. Cook another 30 minutes or until zucchini is tender and escarole is cooked.
  3. Taste and adjust seasonings; add more salt and black pepper if needed.
  4. Garnish each bowl with Parmesan and a drizzle of olive oil before serving, if desired.

 

 

 

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