recipe, Uncategorized

Hearty Hot Pot Minestrone

The goal of this recipe = easy!  I use frozen vegetables to cut down on the chopping time.

Ingredients:

  • 1 (28 oz) can of diced tomatoes, with juice
  • 1 (15.5 oz) can of Cannellini beans, drained and rinsed
  • 1 (15.5 oz) can of kidney beans, drained and rinsed
  • 2 cups frozen broccoli
  • 1 cup frozen carrots and peas mix
  • 1 potato, peeled and diced
  • 1 sweet potato, peeled and diced
  • 4 cups vegetable stock
  • 1 onion, diced
  • 1 tsp minced garlic
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 2 tsps oregano
  • 1 tsp basil
  • 1 1/2 tsps ground cumin
  • 1/8 tsp black pepper
  • 2 cups gluten-free shell pasta
  • fresh basil for garnishing (optional)


Instructions:

  1. Dump all the ingredients in the slow cooker except for the pasta.
  2. Slow cook for about 2.5 – 3 hours.
  3. Add the pasta during the last 8 minutes of cooking.
  4. Best served immediately so pasta doesn’t overcook.
  5. Garnish each bowl with fresh basil (optional).

 

 

Adapted from: The Super Easy Vegan Slow Cooker Cookbook, by Toni Okamoto, p.65.

1 thought on “Hearty Hot Pot Minestrone”

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