Minestrone Soup

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!