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Slow-Cooker Minestrone

kept bynomoregrays
recipe byThe Kitchn
Notes: 

Makes 6 to 8 servings

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Ingredients: 

For the soup:

4 medium carrots, peeled and sliced
2 celery stalks, sliced
1 large yellow onion, chopped
1/2 small head Savoy or green cabbage, chopped
3 cloves garlic, minced
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
6 cups water
1 piece Parmesan cheese rind (optional)
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 sprig fresh rosemary, or 1/2 teaspoon dried rosemary
1 large sprig fresh thyme, or 1/2 teaspoon dried thyme
1 sprig fresh oregano, or 1/2 teaspoon dried oregano
1 medium zucchini, quartered lengthwise and sliced crosswise

For the croutons and serving:

8 ounces country bread, cut or torn into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 sprig fresh rosemary, cut into 1-inch pieces
Chopped fresh parsley leaves and red pepper flakes, for serving


 

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