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
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 to the recipe 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.