Slow Cooker Minestrone Soup
Last week Funk and I spent a relaxing five days in Burlington, VT, one of our favorite places ever. Since we don’t ski, the main attraction in Burlington this time of year is the food! Our trip started with a Ben and Jerry’s Factory Tour and we ate our way down Church Street the entire five days. The great thing about Burlington is that there is no shortage of creative vegan and vegetarian menu options at most restaurants. Somehow with all that eating, we even managed to go grocery shopping for some extras while we were there. Twice.
Needless to say, when we came home, we were more than ready to get back into our usual eating pattern. Whenever I get back from a decadent vacation, I crave massive amounts of veggies. Just a few hours after we got home, I prepped all the ingredients for this minestrone soup, and dumped everything in the slow cooker the next morning before I left for work. I came home to the most comforting smell coming from the kitchen, and a big bowl of hearty veggie soup ready for us for dinner. I didn’t measure many of the ingredients, since I think soup allows for a lot of wiggle room, so everything below is approximate.
1 can white kidney beans, drained and rinsed
5 carrots, sliced and diced
3 stalks of celery, diced
1 box Pomi crushed tomatoes with liquid
1 large white potato, diced
1 bag of string beans cut into bite sized pieces
4 cups vegetable broth
¾ cup quick cooking farro found at Trader Joe’s (or any other whole grain)
1 cup water
1 large onion, diced
1 tsp dried thyme
2 tsp olive oil
1 tsp salt plus more to taste
2 Tbsp apple cider vinegar
I cooked this on low in my slow cooker for 4.5 hours, which is my go-to setting, and it seems to be working well so far! This soup turned out more like a stew since it was chock full of veggies and the farro puffed up and added a lot of bulk. This recipe made enough soup to last us the rest of the week for dinner, and maybe even some lunches.