Crock Pot Minestrone Stew and Garlic Bread Recipe

I love minestrone soup. There is just something about it, especially with the freezing temperatures that Chicagoland has been having lately that just warms me up. And garlic bread… delicious for dipping! This garlic bread recipes is one of the my most requested dishes (and it is SO easy!). I set out to make a crock pot minestrone soup, that ended up being a stew, but a seriously fabulous and healthy one at that!


Minestrone Stew Ingredients:

  1. 3 stocks of celery diced

  2. 3/4 cup diced carrots

  3. 1/2 cup frozen peas

  4. 1 can tomatoes (I put the juice in as well)

  5. 3/4 can tomato paste

  6. 1/2 sweet onion diced

  7. 1 can navy beans drained

  8. 1 cup frozen spinach

  9. 1 medium zucchini diced

  10. 2 cups of pasta of your choice that is on the smaller side (I used butterfly whole wheat)

  11. 3 bay leaves

  12. 3 tbsps minced garlic

  13. 1 tsp dried oregano

  14. 1 tsp dried basil

  15. Salt and pepper to taste

  16. 32 oz (organic) chicken broth (or vegetable)


Stew Directions:

  1. Place all but the pasta in the slow cooker on low for 8 hours (can go up to 10 hours)

  2. A half hour before serving take the bay leaves out and turn the crock pot up to high for 15 minutes and place the pasta in and stir it then leave sit.

  3. After 15 minutes turn to warm while the pasta finishes cooking

  4. Before serving check and make sure pasta in cooked

  5. ENJOY!

Garlic Bread Ingredients:

  1. I use a store-bought baguette (if gluten-free make sure to use gluten-free bread)

  2. Olive oil (between 1/2 cup to 1 cup depending on size of bread)

  3. 1.5-2 tbsps minced garlic

Garlic Bread Instructions:

  1. Take the bread and slice 3/4 the way down every 1/4-1/2 inch depending on how thick you wan the slices

  2. Mix olive oil and garlic together in bowl

  3. Place the bread in enough foil that the oil will not spill out off (this is important otherwise smoke WILL occur!)

  4. Pull apart each piece and in between spoon some garlic and olive oil (you want to do this in between every single sliver you cut)

  5. Poor the remaining garlic and olive oil over the top of the bread

  6. Bake at 400 for 15 minutes covered then open up for 3 minutes until golden

  7. ENJOY!

I hope you guys enjoys this recipe as much as I do and that is helps to keep you warm!


#cornfree #CrockPot #DairyFree #glutenfree

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