Slow Cooker Minestrone Soup & Giveaway

Summer nights are coming to an end. Get ready for cooler temperatures with this hearty slow cooker minestrone soup.

While I like to use my slow cooker year round, now is the time of year when slow cookers typically are used most. Not only has school started for those of you who are students or have kids but the temperatures are starting to decline. As such, the demand for easy weeknight dinners has increased and warm soups/strews are becoming more appealing. I may no longer be a student and do not have kids, but I can still appreciate a comforting soup on a cool night (whenever those decide to get here in TN).

Red Gold was nice enough to send me some of their tomatoes to play around with in my slow cooker. I figured since we are on the verge of summer and fall why not make a soup that takes advantage of the remaining summer produce? This minestrone is almost like the kitchen sink of soups, made with cannellini beans, onion, carrot, celery, zucchini, spinach, rosemary, pesto, and a can of Red Gold’s petite diced tomatoes with garlic and olive oil. Just wait until those aromas smack you in the face upon arriving home after it cooked all day, you’ll want to dive right in there.

I also happen to have a Red Gold Apron to giveaway to one reader. To enter use the Rafflecopter at the end of this post and answer the prompt in the comments section. But wait, there’s more!

Red Gold is hosting a “Red Gold 2-a-day Crock-Pot Give-a-way” running from today September 17 through October 8 on their Facebook page. As the promotion title suggests, they will be giving away two Red Gold branded Crock-Pots every day during for three weeks. Click over to their Facebook page to enter: https://www.facebook.com/RedGold.

One year ago: Pumpkin Spice Pizzas

Two years ago: Loaded Baked Potato Dip

SLOW COOKER MINESTRONE SOUP

Serves 4-6

Ingredients:

1 (15 oz.) can cannellini beans, drained and rinsed

1 (14.5 oz.) can Red Gold petite diced tomatoes with garlic and olive oil

16 oz. (1-1/2 cups) reduced sodium vegetable broth

2 cups water

1/2 small sweet onion, chopped

2 carrots, peeled and sliced

1 celery stalk, chopped

1 garlic clove, minced

Parmesan cheese rind, plus grated for garnish

1 bay leaf

1 small sprig fresh rosemary

1/4 tsp salt and pepper

1/2 medium zucchini, diced

3 oz. (1/2 bag) fresh spinach

4 oz. (1/2 cup) uncooked ditalini pasta

1/4 cup basil pesto

2 Tbsp chopped fresh Italian parsley

Directions:

1. Lightly coat crockpot with nonstick cooking spray. Add beans, tomatoes, broth, water, onion, carrots, celery, garlic, cheese rind, bay leaf, rosemary, and salt and pepper. Cook on low for 4-6 hours.
2. About 15 minutes before serving, add zucchini, spinach, and pasta. Cook on low for another 15 minutes. Remove the cheese rind, bay leaf, and rosemary stem and then stir in the pesto and parsley. Serve immediately with additional cheese on top.

Source: Adapted from How Sweet It Is and Gina’s Skinny Taste.

Disclosure: Red Gold provided me with a 6-pack of Red Gold product and wooden spoon. They also provided me with an apron to giveaway. I was not otherwise compensated for this post. All thoughts and opinions are my own.

a Rafflecopter giveaway