Ingredients
Equipment
Method
- Start by heating the olive oil in the slow cooker or a pan over medium heat. Once hot, add the chopped onion and sauté it until it becomes translucent and starts to soften, which should take about four minutes. This step is crucial as it builds the flavor base for your soup.
- Next, toss in the sliced celery and chopped carrots. Cook these for an additional 3 to 4 minutes, stirring occasionally. You want them to start softening but not completely cooked through; they will continue to cook in the slow cooker.
- Now, add the minced garlic, Italian Herb Blend, Spike Seasoning, ground fennel, and red pepper flakes. Cook this mixture for about a minute, allowing the spices to release their aromas. If you're using a pan, transfer everything into your slow cooker at this point.
- While your vegetables are sautéing, rinse the red beans in a colander under cold water until no foam appears. This helps remove excess sodium and ensures a cleaner flavor.
- Once your sautéed vegetables are ready, add them to the slow cooker along with the drained beans, vegetable broth, tomato sauce, and season with salt and freshly ground black pepper to taste. If you have them, add the Parmesan rinds for extra flavor.
- Set your slow cooker to high and let it cook for 3 to 4 hours, or on low for 6 to 8 hours. The longer it cooks, the more the flavors will meld together, creating a delicious soup.
- About 40 minutes before serving, add the whole wheat orzo to the slow cooker. Stir it in and allow it to cook until tender. Keep an eye on the texture; you want it to be al dente.
- Once the orzo is cooked, remove any Parmesan rinds from the soup. This step is important as the rinds would be too tough to eat. Stir in the balsamic vinegar to finish off the flavor profile.
- Serve your soup hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley. This final touch adds freshness and enhances the soup's appeal.
- Not only does this soup taste fantastic, but it also freezes well, so consider making a large batch to enjoy on cold days!
Notes
For leftovers, store them in an airtight container in the fridge for up to three days. You can also freeze portions for up to three months.