Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 3月24日 03時31分

LET'S EAT! this for dinner!
MINESTRONE SOUP
Serves 8-10 | Prep time: 25 min | Cook time: 4-10 hours
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
One 15-ounce can cannellini beans, drained and rinsed, 1 ½ cups
One 28-ounce can diced tomatoes in juice (do not drain)
2 cups butternut squash, diced
1 quart vegetable broth, plus more if needed
2 teaspoons Dried Italian Herbs
4 cups chopped kale
¾ cup Basil Pesto, divided (recipe follows)
4 ciabatta rolls, halved
1/2 cup shredded mozzarella

DIRECTIONS

1. Heat olive oil in a skillet over medium-high heat. Add the onion and saute for 3-5 minutes. Add garlic and cook for 30-60 seconds.

2. Transfer to a slow cooker along with the carrots, celery, beans, diced tomatoes and their juice, butternut squash, vegetable broth, and dried Italian herbs. Cook on LOW for 8-10 hours or HIGH for 4-5 hours.

3. Stir in the leafy greens and ¼ cup of the pesto. The residual heat will cook the greens without turning them mushy. If the soup is too thick, add more broth.

4. Prepare toasts. Preheat oven broiler to low. Spread 1 Tbsp each on the top of each roll half. Top with the cheese. Place on a baking sheet. Broil until warm and bubbly, about 3 minutes. Serve immediately with the soup. Alternatively, toast bread slices in toaster and spread pesto on top. Omit cheese, if desired.

Notes: Can also use fancier Italian cheeses like Asiago, Provolone, Parmesan, or Fontina. Cooked pasta can be added to the soup, if desired. Adding uncooked pasta to the slow cooker can also be done, but it may become too mushy with the long cooking time. ***Check out more recipes like this one from our Let's Eat: Dinner Made Simple plan!

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