Slow Cooker Winter Minestrone
Print
There is nothing better than the smell of a warm and hearty soup in your slow cooker! Wild rice, cannelini beans and vegetable make this soup a hearty meal to warm up with on a cold winter day!
Winter Minestrone
Author/Source: www.generationyfoodie.com
Lisa @ Onceamonthmom.com
Ingredients:
- 1 Tablespoon olive oil
- 1.25 cup onion, chopped
- 1 cup leeks, chopped
- 4 cloves garlic, minced
- 3 medium carrots, chopped
- 1 cup celery, chopped
- 1 teaspoon salt
- 1.5 teaspoonblack pepper
- 1.25 cups wild rice, uncooked
- 16 oz diced tomatoes
- 6 cups vegetable broth
- 2 teaspoonoregano
- 1.5 cups cannelini beans
Directions:
Place all ingredients into slow cooker and stir to combine. Cook on low for 4-6 hours.
Freezing Directions:
Allow to cool completely. Divide among quart freezer bags, label and freeze. To serve, reheat in microwave or stovetop.
Servings: 6
**conversion chart image provided by Erik Spiekermann
In the recipe, are the cannellini beans already canned/cooked or dry/uncooked? Thanks. Looks delicious.
Stephanie – I used canned cannellini beans – but you could certainly sub for soaked beans.
Thanks for featuring my recipe! This version looks delicious.
I love the inclusion of leeks! I make a similar minestrone, on the stovetop, but I’m definitely going to try it in the slow cooker now!