Crock-Pot Minestrone Soup

Dump everything into the Crock-Pot in the morning, come home to a kitchen that smells incredible. This slow cooker minestrone fills the pot with carrots, celery, zucchini, red bell pepper, onion, garlic, crushed tomatoes, kidney beans, and vegetable stock. Eight to ten hours on low, and the vegetables turn meltingly tender while the broth becomes rich and deeply flavored.

Cooked rice stirs in right at the end instead of cooking in the Crock-Pot. This is the right move. Rice that sits in liquid for 8 hours turns to mush and absorbs all the broth. Adding it last means fluffy grains in a thick, soupy base.

Marjoram is the herb here, and it’s a good choice. More floral and delicate than oregano, it gives the soup an herby warmth without dominating.

Kitchen Tips

• Dice all the vegetables to roughly the same size so they cook evenly over the long simmer.
• Drain and rinse the kidney beans. Canning liquid adds an off-flavor and cloudiness to the broth.
• Cook the rice separately and add it just before serving. Store leftover soup and rice in separate containers.
• This soup thickens as it sits. Add a splash of broth or water when reheating leftovers.

Variations

• Add a handful of fresh spinach or kale in the last 30 minutes for a green boost.
• Use small pasta like ditalini instead of rice, added in the last hour of cooking.
• Top each bowl with a spoonful of pesto and grated Parmesan for an Italian finish.