Saturday, September 13, 2014

Slow Cooker Minestrone Soup

This time of year, it’s easy to have a hodge podge of ingredients in your refrigerator.  This is an easy soup recipe to break them all down into a quick meal.  I made this for lunches and it turned out great.  If you don’t have the exact veggies that I featured, feel free to throw in ones that you may have lying around.  Like extra spinach, mushrooms, wax beans, or patty pan squash.  Just maybe stay away from starchy veggies.  

Slow Cooker Minestrone Soup

6 servings
10 minutes to prep
4 hours to cook on high

·       1 14 oz can of tomato sauce
·       6 Cups of Water
·       1 cup of fresh corn (about 2 ears worth)
·       3 fresh tomatoes (diced)
·       ½ cup of fresh basil (chopped
·       1 cup of green beans (chopped)
·       2 cups of Spinach or Kale
·       1 teaspoon of Salt
·       3 cloves of garlic (minced
·       1 cup of Zucchini (chopped
·       1 large Red Onion (chopped
·       1 cup of small Pasta (macaroni or small shells)

Chop all vegetables and herbs.

Add all ingredients except for pasta to a slow cooker.  Set slow cooker on high and allow cooking for 4 hours.

After 4 hours, add pasta.  Cook for 20 minutes, test pasta for doneness and serve.  
I put the soups in little microwavable bowls for work.  It made an easy meal for me to eat at work or heat up at home if I was far too tired to cook.

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