Tuesday, August 30, 2011

Slow Cooker Minestrone

I love soup but I don't always have the time to make it. This slow cooker recipe is perfect for a busy day!


·                     1/2 onion, chopped
·                     1 cup carrots, chopped
·                     1 celery stalk, chopped
·                     2 garlic cloves, minced
·                     1 (28 oz) can diced tomatoes
·                     1 (15 oz) can garbanzo or kidney beans, drained, rinsed 
·                     3 cups fat free chicken broth (or vegetable broth for vegetarians)
·                     1 oz chunk of good Parmesan cheese rind
·                     2 bay leaves
·                     2 tbsp chopped fresh basil
·                     1/4 cup chopped fresh Italian parsley leaves
·                     salt and fresh pepper
·                     1 medium zucchini, chopped
·                     2 cups chopped fresh or frozen (defrosted) spinach
·                     2 cups of small pasta

In a crock pot, combine broth, tomatoes,  beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini, pasta, and spinach.  Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.

It was such a welcoming aroma to come home and smell this soup bubbling away!!

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