Recipe Library
Slow-Cooker Green Minestrone with Fennel & Parmesan
Velvety fennel, tender cabbage, and zucchini melt into a fragrant broth infused by Parmesan rind, while white beans and edamame add creamy bites. A swirl of pesto and a drizzle of olive oil bring bright, herbal richness to every spoonful.
- Total
- 4 hr 20 min
- Prep
- 20 min
- Cook
- 4 hr
- Serves
- 6
Nutrition per Serving
- Calories
- 186
- Protein
- 8g
- Carbs
- 18g
- Fat
- 10g
- Fiber
- 6g
- Sugar
- 5g
- Sodium
- 758mg
Ingredients
- 8 cups unsalted vegetable broth
- 1 1/2 teaspoons salt
- 1 (2 inch) piece Parmesan rind, plus shaved Parmesan for serving
- 1 small bulb fennel
- 1/2 medium head Savoy or napa cabbage (about 1 pound), cored and thinly sliced
- 2 medium zucchini, halved and cut into 1-inch pieces
- 1 cup frozen shelled edamame
- 1 (15 ounce) can white beans, rinsed
- 3 tablespoons pesto
- Ground black pepper to taste
- 6 teaspoons extra-virgin olive oil
Instructions
- Combine broth, salt and Parmesan rind in a 6-quart slow cooker.
- Cut stalks and fronds off fennel bulb. Reserve the fronds for garnish. Reserve the stalks for another use or discard. Thinly slice the fennel bulb; add to the cooker along with cabbage, zucchini, edamame and white beans. Cover and cook on High for 4 hours.
- Remove and discard the Parmesan rind. Ladle about 1/3 cup of the broth into a small cup and stir in pesto. Ladle the soup into 6 bowls. Drizzle with the thinned pesto. Grind pepper to taste over the top. Top each bowl with 1 teaspoon oil and the reserved fennel fronds. Sprinkle with shaved Parmesan, if desired.