Minestrone Soup in a Crock Pot
From DetroitTokyo 14 years agoIngredients
- 3 medium red potatoes, cubed shopping list
- 1 cup carrots, sliced shopping list
- 1/2 large yellow onion, diced shopping list
- 3 ribs celery, sliced shopping list
- 2 14.5 oz cans fire roasted diced tomatoes with liquid shopping list
- 1 15 oz can cannellini beans, drained shopping list
- 3 cloves garlic, crushed shopping list
- 1 1/2 qt chicken stock or beef stock shopping list
- 1 tbsp dried basil shopping list
- 1 tsp onion powder shopping list
- 1 tsp dried rosemary shopping list
- 1 tsp dried thyme shopping list
- 1 tbsp garlic powder shopping list
- 1/4 tsp white pepper shopping list
- 1/2 lb green beans, trimmed and halved shopping list
- 2 small/medium zucchinis, diced shopping list
- 1/4 cup fresh basil, chopped shopping list
- 1 tbsp olive oil shopping list
- sea salt shopping list
- black pepper, freshly ground shopping list
- 1/4 cup parmesan cheese, grated shopping list
How to make it
- Combine first 14 ingredients in crock pot. Cover and cook on low for 7 hours. Add green beans and zucchini and cook for another hour. When ready to serve, stir in basil, oil, and salt & pepper to taste. Sprinkle with Parmesan cheese.
- *I also stirred in some cooked orzo pasta when serving.
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