Slow Cooker Hamburger Minestrone
Description
Make a hearty, delicious soup in your slow cooker with lots of fresh veggies, lean ground beef, pasta, beans and crushed tomatoes. Top with Parmesan cheese and serve with a crusty loaf of bread.
Ingredients
2 T. olive oil
1 lb. lean ground beef (or ground turkey)
1/2 t. salt
1/4 t. freshly ground black pepper, or to taste
1 c. diced onion
1 c. peeled and chopped carrot
1 c. chopped zucchini
2 ribs celery, chopped
2-3 t. minced garlic
4 c. low-sodium beef broth/stock
28 oz. can crushed Italian style tomatoes
1 t. dry basil
1 t. dry oregano
1/2 t. thyme
1 bay leaf
15 oz. can cannellini beans, rinsed and drained (or Great Northern beans)
15 oz. can kidney beans, rinsed and drained
1 c. Ditalini pasta, uncooked
1/2 c. freshly grated Parmesan cheese
baby spinach, optional
Directions
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Wash veggies, peel and chop as directed.
Line the slow cooker with a slow cooker liner for easy clean up.
Heat olive oil in a large skillet over medium heat. Add beef; cook, stirring to crumble. Season with salt and pepper; cook until no longer pink. Drain off grease and discard.
Transfer beef to the prepared slow cooker; add the onion, carrot, zucchini, celery, garlic, beef broth/stock, crushed tomatoes, basil, oregano, thyme, and bay leaf to the slow cooker. Stir to combine. Cover; cook on LOW 5 - 7 hours or on HIGH 3 - 4 hours.
Now add beans, uncooked Ditalini pasta, and Parmesan cheese. Cover; cook on HIGH for another 15 - 20 minutes, or until pasta is al dente. Remove bay leaf.
Optional: throw in a big handful of washed raw baby spinach at the end of the cooking time; stir. Allow to lightly wilt for several minutes; serve.
Garnish with more Parmesan cheese, if desired.
***This soup freezes well. Place leftovers in freezer safe containers for a great make-ahead meal.
10 servings.