Minestrone
has become one of my favorite soups!
This is so easy to make and so delicious. In the past, I was not a big veggie fan – but in this soup I definitely
am!
When I
made this for my family they insisted it wasn’t true minestrone unless it had
noodles in it. I am so used to making it
without noodles (just veggies). I added the noodles once and it was awesome!
I love
making this with warm cornbread – it is perfect for a cold
night!
Ingredients:
1 Bag
frozen peas, carrots, corn & green beans
2 Cans
of Reduced Sodium Kidney Beans
2 Cans
of Reduced Sodium Black Beans
3
Medium Zucchini
3
Yellow Summer Squash
2
Stalks of Celery
1 Red
Bell Pepper
1 Large
White Onion
1 Clove
of Garlic
2 Cans
of Diced Tomatoes (Basil, Garlic & Oregano)
1 TBSP
Virgin Olive Oil
1 TBSP Oregano
1 TBSP
Parsley
1 TBSP
Garlic Powder
1 TSP
Chili Powder
1 TSP Crushed
Red Pepper
1 TBSP
Brown Sugar
2 Boxes
of Vegetable Broth
½ box
of Rotini Pasta **Optional
Directions:
I start
by draining the beans in a strainer and rinsing them with warm water. I will add the peas, carrots, corn &
green beans to the beans and continue rinsing in warm water. Add beans and vegetables to the crockpot and
put it on HIGH.
Chop
the zucchini, squash, celery, bell pepper and onion into small pieces (enough
to fit on a spoon). Add to the crockpot.
Pour
two cans of diced tomatoes into the crockpot and stir. Add the olive oil, oregano, parsley, garlic
powder, chili powder, crushed red pepper and brown sugar and mix together.
Pour
the 2 boxes of vegetable broth to the crock pot and stir.
Cover
the crockpot and turn the heat to LOW.
Cook on low for 4-5 hours.
If
adding pasta – boil pasta separately the last 30 minutes and
add to the crockpot.
I
always reserve half of the meal to freeze for a later date! – YAY for two meals in one!
