Pregnancy Friendly Slow Cooker Minestrone
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- 1 parmesan rind (about 2–3 inches)
- 1 medium zucchini, diced
- 2 cups chopped green beans, cut into 1-inch pieces
- 2 cups baby spinach
- 1 cup small pasta (such as ditalini or elbow macaroni), uncooked
- salt and pepper, to taste
For serving
- freshly grated parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic and tomato paste to the skillet and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not burn.
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