Today I am making modified version of All Day Minestrone in the slow cooker, but I am cooking it on high instead of low hoping it’ll be a Half Day Minestrone instead. Most of my slow cooker recipes come from Fresh from the Vegetarian Slow Cooker. I’m also baking a 10 grain bread from Bob’s Red Mill in our bread machine. I am using things we already had in the pantry, plus some of the fresh produce we got delivered today, so technically I am not cheating. Bob’s Red Mill is local to us, which is great, though I doubt all the ingredients they use are locally grown. This is a gray area I’ll have to iron out.
1 tbsp olive oil
1 medium red onion, chopped
2 medium carrots, sliced
1/2 a cup green beans, cut into 1″ pieces
15 oz can garbanzo beans, drained and rinsed
2 garlic cloves, sliced
14.5 oz can crushed tomatoes
1 qt vegetable stock
1 cup Bob’s Red Mill Vegi Soup Mix
1/4 cup pesto
- Saute onions, carrots, and garlic in olive oil.
- Add all ingredients except pesto to slow cooker.
- Cook on high for a few hours.
- Add pesto just before serving.