The Soup Sisters are “back at it” – this time with Garden Minestone in the slow cooker from the America’s Test Kitchen Slow Cooker cookbook.


  •   1 onion, minced
  •   4 cloves garlic,minced
  •   1 Tbs oil oil, plus extra for serving
  •   1/2 tsp dried oregano
  •   1/8 tsp red pepper flakes
  •   6 cups low-sodium chicken broth
  •   1 (15 oz) can tomato sauce
  •   1 cup dried Great Northern or Cannelini beans (picked over and soaked in salt water overnight)
  •   2 carrots, peeled and cut into 1/2 inch pieces
  •   1 zucchini (8 oz), quartered lengthwise, and cut into 1/4 inch slices
  •   8 oz Swiss chard, stemmed and leaves sliced 1/2 inch thick
  •   1 cup small pasta, such as ditalini, tubettini, or mini elbows
  •   1/2 cup minced fresh basil
  •   Salt and pepper
  •   Parmesan cheese for serving


  1. Microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
  2. Stir broth, tomato sauce, soaked beans, and carrots into slow cooker. Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
  3. Stir in zucchini, chard, and pasta, cover and cook on high until vegetables and pasta are tender, 20-30 minutes. Stir in basil, salt & pepper to taste. and serve with Parmesan cheese and extra olive oil.