This recipe is for my friend Bob. He asked me the other weekend for a good summer crockpot recipe. My go-to recipe is pulled pork because it is so easy and works anytime of the year. However, I had recently made this minestrone chalked full of summer produce that practically screams summertime.
Maybe not the best for the crazy 100 degree weather we've been having this week, but as long as you've got air conditioning, it'll be a great choice. Feel free to substitute any fresh vegetables that you desire... I was actually inspired by a springtime minestrone soup (follow the link below if you want it) but subbed in perfect summer vegetables like zucchini and corn.
Summer Vegetable Minestrone (adapted from HowSweetEats)
1 medium onion, diced
2 carrots, peeled and diced
3 garlic cloves, minced
1 zucchini, chopped
kernels from one ear of corn
28 oz can diced tomatoes
16 oz can cannelloni beans, rinsed and drained
3 cups vegetable broth (homemade or low-sodium storebought)
3 cups water
8 oz uncooked small pasta (like mini penne)
6 oz fresh spinach
Salt and pepper, to taste
Freshly grated parmesan cheese, for serving
In the crock of your slow cooker, combine the onion, carrot, garlic, zucchini, corn, tomatoes, beans, vegetable broth and water. Cook on low for 6-8 hours.
Stir in the pasta and spinach and cook for another 10-15 minutes until the pasta is cooked. Season with salt and pepper to your liking
Serve topped with parmesan cheese.