My new years minestrone is made with a mix of all the vegetables I have in my fridge minus the black radish and watermelon radish I am keeping to eat with my hummus. I do not use a recipe to make minestrone. Minestrone is traditionally made with a combination of veggies, legumes, roots, tubers… The main ingredient to my minestrone is celery root. Celery root gives the depth of flavor I look for in minestrone. I cook minestrone in my slow cooker for about 6 hours or until the vegetables are soft and there is enough liquid left to cream it with my  hand held immersion blender like this one . I love the thick texture and the creaminess it creates.

Chop the vegetables and lightly sauté in a little evo.

1 small celery root

2 carrots

1/2 onion

1 large zucchini

1/2 c lentils

1/2 stalk celery

  • Add sautéed veggies to the slow cooker.
  • Add 1 cup cooked garbanzo beans (or 1 can drained and rinsed)
  • Add 4 cups filtered water to the slow cooker, approximately 1/2 tsp salt and 1/4 tsp pepper.

You can use whichever vegetables you choose, this is what I had on hand.  I use equal parts of veggies to water. More or less water depending on how many starchy veggies I am using.

Adding fresh herbs and or garlic adds flavor.

In photo, a sprinkle of parmigiano , salt pepper and a few drops of evo.

I love plantain chips and the crunch they give in soup, a gluten free alternative to toasted bread.

Buon Appetito!


toasted bread for him, plantain chips for me 🙂




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