From Cook's Country
Choosing which vegetables to use for our Slow-Cooker Minestrone posed some problems. We chucked out cauliflower when its flavor started to take over the soup. Zucchini squash and Swiss chard won out for texture and their similar cooking times. Although it was easier to use canned beans in our Slow-Cooker Minestrone, they disintegrated by the time the soup was finished. Instead we used medium-size dried white beans. When preparing the soup, we opened the slow cooker only once—to add the vegetables and pasta—to avoid unnecessary fluctuations in the cooking temperature.
Serves 6 to 8
You can use any small pasta, such as orzo, ditalini, or small elbows. We recommend great northern or cannellini beans. Serve the minestrone with grated parmesan cheese.
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