Slow Cooker

Slow Cooker Green Minestrone with Fennel & Parmesan

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Drescription

A strip of Parmesan rind in the broth gives this minestrone soup a deep, layered flavor, and fresh fennel adds a bright anise note. You don't need much pesto here—swirl in just enough to tint the broth and release its fresh-basil scent. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.

Ingredients

  • 8 cups unsalted vegetable broth
  • 1 ½ teaspoons salt
  • 1 (2 inch) piece parmesan rind, plus shaved parmesan for serving
  • 1 small bulb fennel
  • ½ 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

Directions

  1. Combine broth, salt and Parmesan rind in a 6-quart slow cooker.
  2. 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.
  3. 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.
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