Slow Cooker Green Minestrone with Fennel & Parmesan
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.
Ingreadient
- 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
Direction
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