There is something so wonderful about Minestrone. Its hard to know what its is exactly. Is it so healthy that is just feels so good to eat? Is it the fact that is it so rustic, going back to Italy’s most basic roots? Or is it the fact that Minestrone can be made so many ways with so many various ingredients? Some people add meat, some add bread, and others change up the veggies they have in the cupboard. In this delicious rendition of Minestrone, I try to go back to its most basic roman roots.
MINESTRONE SOUP [in the Crockport]
Serving Size: 1 Cup | Servings: 10 | Calories Per Serving: 217
✺ Goya Roman Beans – 2 Cans
✺ 4 Medium Roma Tomatoes Diced
✺ 1 Medium Yellow Onion Diced
✺ 2 Cups Green Cabbage Roughly Chopped
✺ 2 Stalks of Celery Chopped
✺ 15 Medium Baby Carrots Diced
✺ 4 Cups Vegetable Stock
✺ 3 Cups of Water
✺ 4 Garlic Gloves
✺ 3 Tablespoons Oregano
✺ 3 Tablespoons Parsley
✺ Drain and empty beans into the crockpot.
✺ Chop tomatoes, onions, cabbage, celery, carrots, and garlic. Place those into crockpot.
✺ Add stock, water, parsley, and oregano. Stir.
✺ Cook on low for 5 hours. Stir Occasionally.