Slow-Cooker Pesto Minestrone
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
60
Spice
39
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 tbsps
Pesto (plus more for topping)Directions:
1
Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker
2
Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper
3
Cover and cook on high until the vegetables are tender, 7 to 8 hours
4
Uncover and stir in the beans and ditalini
5
Cover and continue cooking on high until the pasta is al dente, about 15 minutes
6
Remove the parmesan rind
7
Stir in the remaining 1 tablespoon pesto and season with salt and pepper
8
Top each serving with more pesto, the parmesan and fennel fronds
9
Serve with the focaccia
10
Photograph by Ryan Dausch