Wednesday, September 8, 2010


adapted from Betty Crocker

2 medium sliced carrots (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 (15 oz.) can chick peas
1 (14.5 oz.) can diced tomatoes, undrained
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 teaspoons garlic powder
4 cups vegetable broth or chicken broth (32 oz. carton)
4 cups tomato juice (32 oz. bottle)
1 cup uncooked small shell pasta
Shredded Parmesan cheese, if desired

Mix all ingredients except pasta and cheese in a 4 to 5 quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Fall is in the air. Time for soup! Minestrone is one of my favorite soups and I love that I can assemble this in the morning and let the crockpot do all of the work. Hint: Add liquids last so you don't have to plop a bunch of vegetable in and splatter all over! This soup is awesome with a big piece of crusty bread.

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