Thursday, January 5, 2017

Hearty Vegetarian Minestrone Soup

This one is definitely a cold weather, comfort soup. It's made in a Crock Pot.
We had it for lunch today. The temperature didn't get out of the 30's today and tomorrow it will be in the 20's all day. This is the perfect soup for this chilly weather

Here's what you'll need:
1 - Crock Pot

2 - 14.5 oz. cans of Diced Tomatoes with Juice.
2 TBS Tomato Paste
1/2 C Purchased Sun Dried Tomato Pesto
1 Piece of Fresh Parmesan Cheese Rind
4 C Vegetable Stock
2 C Water
1 C Diced Carrots
1 1/4 C Diced Celery
1 1/2 C Diced Onion
5 Cloves of Garlic, Minced.
1 tsp Dried Oregano
1/2 tsp Dried Rosemary
2 Bay Leaves
Salt and Pepper to taste.
1 - 15 oz. can of Red Kidney Beans, rinsed and drained.
1 - 15 oz. can of Great Northern Beans, rinsed and drained.
2 C Diced Un Peeled Zucchini
1 1/2 C Ditalini Pasta
1 C Frozen Green Beans, thawed.
2 1/2 C Fresh Baby Spinach Leaves

Fresh Grated Parmesan Cheese for Garnish.

In the Crock Pot:
Tomato Paste
Parmesan Rind
Vegetable Stock
Oregano Rosemary
Bay Leaves.
Salt and Pepper to taste.

Cook 6 - 8 Hours on Low, or 3 - 4 Hours on High.

Kidney Beans
Northern Beans

Cook on High for 20 - 25 minutes.
The Pasta should be Al Dente.

Stir in:
Green Beans

Cook for an additional 5 minutes.

Spoon into individual Soup Bowl.
Garnish with Fresh Grated Parmesan Cheese.

Peace in the Kitchen!

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