Categories: Italian, Main Dish, Slow Cooker, Soup, Vegetarian
Ingredients
- 3 garlic cloves, minced
- 1 cup coarsely chopped sweet onion
- 1 cup coarsely chopped carrot
- 1 cup coarsely chopped celery
- 1 tablespoon finely chopped fresh rosemary
- 1 (14 1/2 ounce) can plum tomatoes, with their juice
- 1/4 cup dry white wine
- 2 medium zucchini, cut into 1/2-inch rounds
- 1 (15 ounce) can small white beans, drained and rinsed
- 1 head escarole or 1 head savoy cabbage, cut into small pieces
- 8 ounces green beans, ends snipped, cut into 1-inch pieces
- 1 medium head cauliflower, cut into 1-inch pieces
- parmigiano-reggiano cheese, rind cut into 1/2-inch pieces
- 1/2-1 cup finely grated parmigiano-reggiano cheese, for garnishing
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 8 ounces cooked small shell pasta (shells, or ditalini)
Directions
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Heat oil in a large skillet over med-high heat; add the garlic, onion, carrots, celery, and rosemary; saute until the vegetables begin to soften, 4-5 minutes.
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Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
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Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker; add in the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
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Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
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Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
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Serve the soup garnished with the grated Parmigiano-Reggiano cheese.