Slow Cooker Minestrone Soup

I love this soup when the weather starts to cool down. This slow cooker version requires very little effort but packs a lot of flavor.

Key points:

• I add a whole sprig of rosemary which infuses the soup throughout cooking (6 hours)
• I cook the pasta ahead of time and add it just before serving. I hate minestrone soup with overcooked pasta!!
• Parmesan toast is the essential crunchy and tasty addition to complement the delicacy of this soup.
• Yes, it can be made in dutch oven - be careful, no more than 3 hours for cooking on very low heat.
• I use parsnips as a substitute for potatoes. If you want to use potatoes, make sure you choose a variety that will hold its shape (e.g. yellow, fingerling)

Servings: 6 to 8

Preparation: 20 minutes

Cooking: 6 hours

Ingredients

• 6 cups chicken or vegetable broth
• 1 can (796 ml) diced tomatoes (I use Favuzzi)
• 1 cup parsnips, cut into small cubes
• 1½ cups green beans, cut into 1-inch (2.5 cm) pieces
• 1 cup finely chopped leek (white and pale green parts only)
• 1 cup finely diced carrots
• 1 cup celery, diced
• 2 large cloves garlic, thinly sliced
• 1 whole sprig of rosemary
• 1 tsp kosher salt
• Pepper from the mill, to taste
• 250g dilated pasta
• 3-4 Swiss chard leaves, stems removed and roughly chopped
• 1 can (540 ml) white cannellini beans, drained and rinsed
• Finely chopped red peppers, for serving (optional)
• Fresh dill leaves, for serving

Toasts:

• Thin slices of rye bread
• Olive oil
• Grated Parmigiano Reggiano

Steps:

1. Combine leek, parsnip, green beans, carrots, celery, garlic, broth, tomatoes, rosemary, salt and pepper in a slow cooker.
2. Cover and cook on high for 6 hours, until vegetables are tender.
3. Cook the pasta in a pot of boiling water until al dente and set aside.
4. After 5 1/2 hours, add the beans and Swiss chard. Cook on high for 30 minutes.
5. Meanwhile, preheat the oven to broil. Brush the toasts with olive oil and place on a baking sheet. Roast for about 2 minutes until nicely toasted. Turn the toasts and sprinkle with grated Parmesan cheese. Return to the oven for another minute. Set aside.
6. To serve, add about two tablespoons of pasta to the bottom of a bowl. Ladle soup over the top. Slice toast in half and add half on top. Sprinkle with chili peppers, a drizzle of olive oil and flaked salt. SO good.