Hugh Acheson, as well known for his eyebrows as his food, has given us a great recipe for slow cooker minestrone. Like all slow cooker recipes it is a one pot masterpiece, but unlike other “one-pot wonders” he doesn’t try to work around the speed. He wants fresh, natural ingredients, only using canned or boxed soup, when freshly made isn’t available. He also adds a pistou, a pesto-like thing that gives the dish an herb bomb at the end.
- Even professional chefs like Hugh Acheson appreciate the ease and versatility of the slow cooker.
- This one-pot recipe brings together a number of exciting flavors to create a rich, tasty bean soup.
- While the magic takes place in the slow cooker, one preliminary step that can’t be skipped is soaking the dried beans overnight – it’s the only way to really ensure they’re tender.
“The real game-changer for this soup is found in the finishing touch of pistou, a kind of French pesto sans pine nuts (Acheson makes his with pistachios). In this recipe, it’s dolloped on top of the soup and swirled in just before serving.”
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